Sunflower Potluck Cake Recipe

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Sunflower Potluck Cake Recipe
Sunflower Potluck Cake Recipe photo by Taste of Home
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Sunflower Potluck Cake Recipe

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5 2 3
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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
Recommended: 21 Easter Cake Recipes
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter or margarine, 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 mixing 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 cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to wire racks and 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.
Originally published as Sunflower Potluck Cake in Country Woman May/June 1996, p31

Nutritional Facts

1 each: 415 calories, 17g fat (7g saturated fat), 53mg cholesterol, 441mg sodium, 65g carbohydrate (51g sugars, 1g fiber), 4g protein.

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  • 3/4 cup butter or margarine, 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
  1. In a mixing 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 cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to wire racks and 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.
Originally published as Sunflower Potluck Cake in Country Woman May/June 1996, p31

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Reviews forSunflower Potluck Cake

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MY REVIEW
lady53 User ID: 4298207 9052
Reviewed Jan. 6, 2010

"I have made this cake for potluck dinners at church and family reunions.Kids and adults alike just love it. I never come home with any."

MY REVIEW
elisa User ID: 1925350 9560
Reviewed May. 7, 2008

"I made this cake today for a new family that just moved into the neighborhood. It's a step up from a regular cake. The twinkies are perfect for the kids or for those hungry moving guys who don't have time to slice a piece of cake. It was so easy to make too!"

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