Special Dark Picnic Cake Food

CHOCOLATE PICNIC CAKE

Steps:

• Set oven to 350 degrees.
• Set oven to second lowest position.
• Grease an 8-inch square or round pan.
• In the microwave melt chocolate squares; cool 10 minutes.
• In a bowl combine the flour with baking soda and salt; set aside.
• In a mixing bowl beat egg and sugar until well combined.
• Beat in the water and oil.
• Stir in melted chocolate and dry ingredients; mix until blended.
• Pour batter into greased pan then sprinkle chocolate chips over batter.
• Bake for 32-38 minuntes or until cake tests done.

WHEAT GERM PICNIC CAKE

Steps:

• Mix wheat germ, flour, sugar, baking soda, baking powder, salt, and spices in a large bowl.
• Add undrained pineapple, eggs, vegetable oil, and vanilla.
• Mix together to form batter.
• Stir in carrots and walnuts.
• Pour batter into a greased and floured bundt pan.
• Bake at 350 degrees until toothpick inserted into the center of the cake comes out dry.
• Cool 10 to 15 minutes in pan, then invert to release the cake and cool on wire rack.

HERSHEY'S SPECIAL DARK PICNIC CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour 9 x 13 baking pan.
• Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.
• Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
• Pour batter into prepared pan.
• Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.
• Cool completely in pan on wire rack.
• For Frosting:.
• Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir.
• If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
• Gradually beat in powdered sugar, milk and vanilla, beating until smooth.
• If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
• For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.

NUTTY GRAHAM PICNIC CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
• In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
• Stir in nuts by hand.
• Spoon batter into prepared baking pans.
• Bake for 40-60 minutes, or until cake test done.
• Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
• FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
• Remove from heat.
• Stir in icing sugar, blend until smooth.
• Drizzle over cake; sprinkle with nuts.

DARK CHOCOLATE PICNIC CAKE RECIPE

Steps:

• heat oven to 350* grease and flour pan combine chocolate chips, butter, and water in large mixing bowl stir with spoon until chocolate is melted and mixture in blended gradually ad flour, sugar, sour cream, eggs, baking soda, salt, and vanilla beat o. low speed of electric mixer until smooth pour batter into prepared ban bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out Clean cool completely in pan on wire rack frost with frosting Frosting place butter and chocolate chips in medium microwave safe bowl microwave on high for 1 minute stir if necessary microwave 15 seconds at a time until chocolate is melted and mixture is smooth gradually beat in powdered sugar, milk, and vanilla beat until smooth spread on cake

FAY'S PICNIC CAKE

Steps:

• In a 9 x 13 ungreased baking pan place the peaches and juice.
• Sprinkle the dry cake mix over the peaches.
• Sprinkle the coconut on top of the dry cake mix.
• Sprinkle the nuts on the top of the coconut.
• Drizzle the melted margarine evenly over the cake.
• Bake 350 degrees for 45-50 minutes until it is nicely browned.

PEANUT BUTTER PICNIC CAKE

Steps:

• HEAT oven to 350°F (180°C).
• MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
• POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
• COOL 10 minutes; remove from pans to wire racks. Cool completely.
• SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
• Frosting.
• BEAT margarine; blend in peanut butter, vanilla and salt.
• ADD icing sugar alternately with milk, beating until light and fluffy.
• FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.