Sunflower Potluck Cake

This cake is perfect for the dessert table at a picnic.


22 servings


3/4 cup butter, room temperature
1 2/3 cups granulated (white) 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) semi-sweet chocolate chips
22 individual cream-filled sponge cakes
1 teaspoon milk
2 craft decorating bees, optional


Preheat oven to 350°F (177°C). Grease two 9-inch round baking pans with Pan Release or cooking spray.

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 prepared baking pans.

Bake in the preheated oven for 25 to 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 inches) 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.

Nutritional Information

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.

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