Picnic Cake Recipe

Name: Picnic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. water; 1 c. butter; 1/2 c. cocoa; 2 c. sugar; 1 3/4 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 3 eggs; 3/4 c. sour cream; Peanut Butter Chip Frosting

Servings: persons

1
Heat oven to 350u00b0.
2
Grease and flour 15 1/2 x 10 1/2 x 1-inch jellyroll pan.
3
In medium saucepan, combine water, butter and cocoa.
4
Cook over medium heat, stirring occasionally, until mixture boils.
5
Boil 1 minute.
6
Remove from heat; set aside.
7
In large mixer bowl, stir together flour, baking soda and salt.
8
Add eggs and sour cream; beat just until blended.
9
Add cocoa mixture; beat just until blended.
10
Batter will be thin.
11
Pour into prepared pan.
12
Bake for 25 to 30 minutes or until toothpick comes out clean.
13
Cool on wire rack.
14
Spread Peanut Butter Chip Frosting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. water, 1 c. butter, 1/2 c. cocoa, 2 c. sugar, and more.

Yes, Picnic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Picnic Cake

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