GRANDMA'S WONDERFUL PICNIC CAKE
Grandma was about the best baker I've ever known. This is the cake she brought to every picnic or family reunion. It can't be beat.
Provided by Cheryl King
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour, white sugar, cinnamon, baking powder, baking soda, salt, and ground cloves together in a bowl. Beat eggs and vegetable oil in a separate large bowl until creamy; mix applesauce into egg mixture. Add dry ingredients to wet ingredients; stir until batter is smooth. Fold 1/2 cup walnuts and raisins into batter. Pour into prepared baking pan.
- Mix brown sugar, 1 cup walnuts, and chocolate chips together in a bowl; spread over the cake.
- Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 269 calories, Carbohydrate 30 g, Cholesterol 15.5 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 150.2 mg, Sugar 19.4 g
NUTTY CHOCOLATE CHIP PICNIC CAKE
With a sweet and nutty chocolate baked-on topping, here's a cake that's ready to go. No frosting needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
- Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
- Store tightly covered.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE PICNIC CAKE
Rich, moist and chocolaty, this scrumptious cake is very versatile. It freezes well...and the chocolate chip topping makes it easy to pack in lunches and carry along to picnics. At home, we like it topped with vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
DOUBLE FUDGE POKE CAKE
This lightened-up take on chocolate poke cake is packed with double fudge chocolate flavor, topped with whipped topping and sprinkled with dark chocolate shavings. It will cure any chocoholic's craving at 210 calories per serving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
- In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
- When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 22 g, TransFat 0 g
BUTTERSCOTCH PUDDING LAYER CAKE
If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
- When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g
TRIPLE CHOCOLATE PICNIC CAKE
Bake this delicious chocolate cake glazed with chocolate chip mixture - perfect dessert for picnic.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 cup chocolate chips. Pour into greased and floured pan.
- Bake at 325°F. for 60 to 75 minutes or until edges begin to pull away from sides of pan. Cool 15 minutes. Invert cake onto serving plate.
- In small saucepan, combine powdered sugar, 2 tablespoons of the milk and 1/2 cup chocolate chips. Cook over low heat until chocolate chips are melted and mixture is smooth, stirring constantly. Add enough milk for desired consistency. Slowly pour and spread glaze over warm cake. Cool 30 minutes or until completely cooled.
Nutrition Facts : Calories 390, Carbohydrate 45 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 31 g
DOUBLE MOIST PICNIC CAKE
This recipe uses cake mix and a few extras to make a moist and rich cake that is easy to travel with. There is no icing, but I would recommend a cream cheese icing if you just have to have one :) Made for Dining on a Dollar Recipe Contest 2013.
Provided by Chef Jean
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat Oven to 350.
- Grease a 13x9 inch cake pan.
- Mix together the cake mix and flour. Mix in the eggs, water, oil, sour cream, applesauce and vanilla.
- Remove 2 cups of the batter and pour into another bowl. Stir in the cocoa powder, make sure to stir this in first before adding any liquid. Mix in the Pepsi and ketchup (trust me on this!).
- Pour the vanilla batter into the pan and spread evenly. Pour the chocolate batter over the top and gently spread it to about 1/4 inch from the edge.
- Bake for about 30 minutes. I opened my oven a lot and it took about 35 minutes. You may want to start checking at about 22-25 minutes. The cake will spring back slightly when pressed in the middle, but will not be a super light, springy cake.
- Cool in pan for about 30 more minutes then cut and serve while warm. Or let cool overnight in fridge and cut and serve cold. Either way is good!
Nutrition Facts : Calories 175.9, Fat 8.4, SaturatedFat 1.6, Cholesterol 25.3, Sodium 208.3, Carbohydrate 23.1, Fiber 0.7, Sugar 11, Protein 2.6
PICNIC CAKE
this recipe was given to me by a friend years ago. It is a moist, dense cake and freezes or transports well. (hence the name "picnic cake" :) )
Provided by beancooker
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.
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