Picnic Cake

Photo by: Joseph De Leo
Jk2

by jake_rosenbarger

over 2 years ago

emilyolson80's Testing Notes:

Jake's Picnic Cakes are bound to be a hit in any lunchbox or even on center stage at a birthday party. Individual chocolate and coffee cakes that resemble whoopie pies are filled with rich chocolate buttercream frosting. Since the frosting is sandwiched between the cake halves, you're left with a cake that's easy to wrap and even easier to eat -- no fork required. These cakes can also be wrapped and frozen (unfrosted) for a future occasion...if they last that long! Note: if you don't have small, round cake pans or ramekins, you can bake the batter in 2 1/4 sheet pans and cut out rounds with a large biscuit cutter. You'll be left with enough batter for 6 cupcakes.

This is the chocolate cake recipe we use in our shop. The idea is from my mom. When my bro and I were young, my mom was looking for something to put in our lunch box's that wouldn't make a mess. We loved cake so much but the icing would always end up everywhere. So mom got creative, think a slice of cake with all the icing on the inside. You can wrap it up in cellophane and eat it like a sandwhich. Make them in advance a stick them in the freezer for dessert on the go...

Serves 8

For the cake:

  • 3 eggs
  • 1.5 cups white sugar
  • 3/4 cups vegetable oil
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups sifted all purpose flour
  • 1 1/4 cup strong brewed coffee
  • 1/2 cup cocoa

For the icing:

  • 1/2 pound butter
  • 1/2 cup cocoa
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  1. Turn oven on to 300 degrees. Put eggs, oil, sugar, cocoa, salt, vanilla, baking soda and powder in a 6 qt bowl and beat with a whisk either manually or with a mixer (low speed) until fully encorporated
  2. To the mixing bowl: alternate adding flour and coffee in two or three intervals starting with the flour
  3. When batter is made, set aside. Grease as many 4" pans or ramekins as you have (up to 16) and line the bottoms with parchment.
  4. Portion out 1/4 cup of batter per pan. When all your pans are full, put them on a sheet pan (optional) and place in the preheated oven. Set timer for 22 minutes. Cakes will be done when top of cake has a light spring to it. Oven temps vary a lot, so if you need more time, don't worry, add a few minutes a time until done.
  5. While cakes are baking, whip butter in a 6 qt bowl for 15 minutes on high speed. Scrape butter down the bowl at least twice during this time. When time is up, reduce speed to low and add cocoa, powdered sugar, vanilla, and finally milk. Scrape bowl and fully encorporate everything.
  6. When the cakes are cool, place 8 up-side-down on opened cupcake papers or parchment. Spread chocolate icing over the up-side-down bottoms (which are now the tops!). Top with the remaining cakes, right side up, (think a sandwhich made with only the ends of a loaf of bread). Continue until all the cakes and icing are used up.
  7. Wrap with cellophane or foil and store the extras in the freezer for when you need them. Add one or two to your lunch box and off you go!
Edamam

Nutrition Info:

PER SERVING:

  • 926 calories
  • 48g total fat
  • 18g saturated fat
  • 139mg cholesterol
  • 394mg sodium
  • 125g carbohydrate (4g dietary fiber, 94g sugar)
  • 8g protein

SPECIAL DIETS:

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