Double Moist Picnic Cake Recipes

GRANDMA'S WONDERFUL PICNIC CAKE

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.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
• Sift together flour, salt, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
• Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
• Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

GERMAN CHOCOLATE PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
• Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

CHOCOLATE PICNIC CAKE

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.

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.

DOUBLE MOIST PICNIC CAKE

Steps:

• Preheat Oven to 350.
• Grease a 13x9 inch cake pan.
• Mix together the cake mix and flour. Mix in the eggs, water, oil, sour cream, applesauce and vanilla.
• Remove 2 cups of the batter and pour into another bowl. Stir in the cocoa powder, make sure to stir this in first before adding any liquid. Mix in the Pepsi and ketchup (trust me on this!).
• Pour the vanilla batter into the pan and spread evenly. Pour the chocolate batter over the top and gently spread it to about 1/4 inch from the edge.
• Bake for about 30 minutes. I opened my oven a lot and it took about 35 minutes. You may want to start checking at about 22-25 minutes. The cake will spring back slightly when pressed in the middle, but will not be a super light, springy cake.
• Cool in pan for about 30 more minutes then cut and serve while warm. Or let cool overnight in fridge and cut and serve cold. Either way is good!