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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
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22 individual cream-filled sponge cakes
1 teaspoon milk
2 craft decorating bees, optional

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Add vanilla. Combine dry ingredients; add
to the creamed mixture alternately with water. 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. Freeze one layer for future use. Set aside 1

2 of 2

Sunflower Potluck Cake (continued)

Directions (continued)

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.