Ingredients for Take Me To A Picnic Cake
- 1/2 cup water
- 1 cup (2 sticks) butter
- 1/2 cup unsweetened cocoa powder
- 2 cups sugar
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1/4 cup milk
- 1 cup peanut butter chips
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
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How to Make Take Me To A Picnic Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
- In a medium saucepan, combine 1/2 cup water, 1/2 cup (1 stick) butter, and 1/2 cup unsweetened cocoa powder.
- Cook over medium heat, stirring constantly, until the mixture boils.
- Boil for one minute.
- Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together 2 cups sugar, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 2 large eggs and 1 cup sour cream.
- Beat with an electric mixer until well combined.
- Gradually add the cooled cocoa mixture to the wet ingredients, beating until just blended. The batter will be thin.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
- **Peanut Butter Chip Frosting:**
- In a medium saucepan, combine 1/2 cup (1 stick) butter, 1/4 cup milk, and 1 cup peanut butter chips.
- Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- In a small bowl, place 3 cups powdered sugar.
- Gradually add the melted peanut butter mixture to the powdered sugar, beating with an electric mixer until smooth and well blended. This makes about 2 cups of frosting.
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
56g
Carbs
14g
