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Sunflower Potluck Cake

Sunflower Potluck Cake
Meet the Cook: I wish I knew who to thank for the idea for my cake. I first saw it on the dessert table at a picnic. Later, for something different, I did my own variation. As a minister's wife for 58 years, I have tried many new dishes! Loyal and I have two children...four grandchildren...and two great-grandchildren. -Lola Wiemer, Clarklake, Michigan
22 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cups baking cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • 1 cup prepared chocolate frosting, divided
  • 1 cup (6 ounces) semisweet chocolate chips
  • 22 individual cream-filled sponge cakes
  • 1 teaspoon milk
  • 2 craft decorating bees, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine dry ingredients; gradually add to the creamed
  • mixture alternately with water, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool in pans for 10 minutes before
  • removing to wire racks to cool completely.
© Taste of Home 2013

2 of 2

Sunflower Potluck Cake (continued)

Directions (continued)

  • Freeze one layer for future use. Set aside 1 tablespoon frosting.
  • Frost top and sides of remaining cake.
  • Place cake in the center of a large round tray (about 18 in.) Arrange
  • chocolate chips on top of cake. Place sponge cakes around cake. Mix
  • reserved frosting with milk; drizzle over sponge cakes. Decorate
  • with bees if desired. Yield: 22 servings.
Nutrition Facts: 1 serving (1 each) equals 415 calories, 17 g fat (7 g saturated fat), 53 mg cholesterol, 441 mg sodium, 65 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013