Ohio Picnic Cake Recipes
CHOCOLATE PICNIC CAKE
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 13x9-inch baking pan with baking spray and set aside.
- Put chocolate in a microwavable bowl and microwave in 30 second increments, stirring in between, until melted. Set aside to cool.
- In a medium bowl, whisk flour, baking soda and salt.
- In a large bowl, add eggs, sugar, water, and oil and beat until combined. Gradually add flour mixture, beating on low, until combined. Stir in melted chocolate.
- Pour batter into prepared baking pan. Sprinkle chocolate chips over the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Move pan to a wire rack to cool completely.
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.
PICNIC CAKE
Yellow cake and thick chocolate frosting, generously topped with sprinkles. Everything is so good, it almost tastes store-bought. The cake is very sturdy and tender-crumbed at the same time. The frosting is silky smooth and tastes like the stuff out of a can, but better.
Provided by New York Times
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F / 175°C.
- In a large bowl with an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add in vanilla extract and mix.
- In another bowl combine flour, baking powder, baking soda, and sea salt. Alternate adding this dry mixture and the whole milk to the rest of the batter, mixing gently in between each addition.
- Pour batter, which will be thick, into a greased 9" x 13" pan. Bake 30-35 minutes. Cool completely.
- With electric beaters, slowly combine softened butter, sugar, and cocoa powder. When it resembles large crumbs, add the sour cream, melted chocolate, vanilla, and sea salt. Increase mixing speed and whip until fully incorporated.
- Spread frosting over cooled cake and top generously with sprinkles.
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
PICNIC CAKE
Steps:
- Combine dates, boiling water and baking soda. Stir well and set aside to cool.
- In a mixing bowl, cream shortening and sugar. Add eggs and vanilla. Mix well. Stir in cooled date mixture. Add cinnamon, flour and salt and mix until well combined.
- Pour into a greased 9x 13 pan.
- Sprinkle brown sugar and chocolate chips evenly over top. Bake at 350 degrees for 35-40 minutes.
RHUBARB BUTTERMILK PICNIC CAKE
Fresh rhubarb studs this lovely buttermilk cake, adding little pockets of sweet/tart deliciousness. You can eat as is with a hot drink, or add some softly whipped cream or ice cream to serve it as a special dessert.
Provided by Marie Rayner
Time 53m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch square baking tin and line it with some baking paper. Set aside.
- Put the rhubarb into a bowl along with the 1/3 cup of sugar. Set aside while you make the batter for the cake.
- Cream together the butter and remaining sugar until light and fluffy. Beat in the egg and the vanilla. Stir in the baking soda, nutmeg and salt.
- Add the flour alternately with the buttermilk, making three dry and two wet additions until well combined.
- Quickly fold in the rhubarb along with any juices. Pour the batter into the prepared pan.
- Bake in the preheated oven for 40 to 45 minutes until risen, golden brown and the edges have shrunk away from the sides of the pan a bit. A toothpick inserted in the center should come out clean.
- Cool in the pan for five minutes, then lift out onto a wire rack to finish cooling completely.
- Serve cut into squares. You can dust it with a bit of icing sugar to pretty it up a bit.
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
OHIO PICNIC CAKE
This recipe has been around ever since I was a little girl. It really was a good cake to take to picnics because there is no frosting to melt in the summer heat.
Provided by E R
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix first four ingredients together and take out 1 cup to use later for topping.
- 2. Add remaining ingredients to mixture and mix until barely smooth or slightly lumpy.
- 3. Pour into a greased and floured 9 x 13-inch pan. Sprinkle 1 cup of remaining mix over top. Bake in a 350-degree oven for 30 minutes.
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