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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 22 |
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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 Ingredients:
3/4 cup butter, softened |
1-2/3 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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:
1. 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.
2. 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.
3. Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake.
4. 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.
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