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
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.
TAKE ME TO A PICNIC CAKE
Make and share this Take Me To A Picnic Cake recipe from Food.com.
Provided by Rhonda O
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350.
- Grease and flour a 15 1/2 X 10 1/2 X 1 inchjellyroll pan.
- in medium sauce pan combine water, butter and cocoa.
- Cook over medium heat, stirring occasionally, until mixtures boils.
- Boil 1 minute.
- Remove from heat:Set aside.
- In large mixing bowl, stir together sugar, flour,baking soda,& salt, Add eggs and sour cream, beat until blended.
- Batter will be thin.
- Pour into prepared pan.
- Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cool cake in pan on wire rack.
- Using the ingredients for Peanut Butter Chip FrostingIn medium sauce pan combine butter, milk& peanut butter chips.
- cook over low heat stirring constantly, until chips are melted& mixture is smooth.
- Remove from heat,stir in vanilla.
- In small mixer bowl, place powdered sugar.
- Gradually add chips mixture, beating until well blended.
- Makes about 2 cups frosting.
- Chocolate Garnish: In a small microwave-safe bowl, place 1/2 cup semisweet chocolate chips& 1 tsp.
- shortening.
- Cook on High for 1 minute.
- Stir until chips are melted& margarine is smooth.
- Spread Peanut Butter Chip Frosting over cake.
- Drizzle chocolate garnish over top of the cake.
Nutrition Facts : Calories 383.8, Fat 21.1, SaturatedFat 12.1, Cholesterol 68.6, Sodium 262.2, Carbohydrate 45.5, Fiber 1.9, Sugar 33.9, Protein 5.8
TAKE ME TO A PICNIC CAKE
This is a simple, delicious cake with a peanut butter frosting. Perfect for a child's birthday party.
Provided by running rachel
Categories Dessert
Time 55m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Grease and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan.
- In medium saucepan, combine water, butter, and cocoa. Cooking over medium heat, stirring occasionally, until mixture boils. Boil one miunte. Remove from heat; set aside.
- In large mixer bowl, stir together sugar, flour, baking soda and salt. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat until just blended. Batter will be thin.
- Pour into prepared pan. Bake for 25-30 minute.
- Cool cake in pan on wire rack.
- Peanut butter chip frosting:.
- In medium saucepan, combine butter, milk and peanut butter chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
- Remove from heat; stir in vanilla.
- In small mixer bowl, place powdered sugar. Gradually add cip mixture, beating until well blended. Makes about 2 cups frosting.
- Then spread icing over the top of cooled cake.
Nutrition Facts : Calories 361.8, Fat 19.6, SaturatedFat 11.3, Cholesterol 68.6, Sodium 261.7, Carbohydrate 42.8, Fiber 1.7, Sugar 31.6, Protein 5.6
PICNIC CAKE (WITH DATES)
This was given to me years ago by an old lady of my acquaintance. It is easy to make and delicious.
Provided by EURrosa1
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 3 ingredients; let rest until cool.
- Cream margarine and sugar, adding eggs one at a time, beating well after each addition.
- Sift together flour, baking powder and salt. Add to egg mixture. Fold in cooled dates.
- Pour in a 9" x 13" baking pan. Mix TOPPING ingredients and sprinkle over batter.
- Bake at 350 F for 35-40 minutes.
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