Sunflower Potluck Cake Recipe

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 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.
• 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.

Sunflower Potluck Cake published in Country Woman May/June 1996, p31