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Sunflower Potluck Cake

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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    22 servings


  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large 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 semisweet chocolate chips
  • 22 individual cream-filled sponge cakes
  • 1 teaspoon milk
  • 2 craft decorating bees, optional


  • 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.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in 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 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.
Nutrition Facts
1 each: 415 calories, 17g fat (7g saturated fat), 53mg cholesterol, 441mg sodium, 65g carbohydrate (51g sugars, 1g fiber), 4g protein.

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