Double Moist Picnic Cake

READY IN: 45mins
Recipe by Chef Jean

This recipe uses cake mix and a few extras to make a moist and rich cake that is easy to travel with. There is no icing, but I would recommend a cream cheese icing if you just have to have one :) Made for Dining on a Dollar Recipe Contest 2013.

Top Review by Susie D

When cut there is a vanilla layer on bottom and a chocolate fudgy layer on top. This is a heavier sytle cake~ it reminded texture wise of pound cake. I would like to try it in a bundt pan. I can see where the recommended dark cocoa would be better. I used regular and the layer could have used a tiny bit more "oomph", but it still tasted good. Neither the ketchup or pepsi pop and overpower the other ingredients. Made for a birthday dinner and served with whipped cream. I thought the creativity on this recipe was stellar and each ingredient well placed. The cake ended up in my top three of the contest recipes I tried. Good luck!

Ingredients Nutrition

Directions

  1. Preheat Oven to 350.
  2. Grease a 13x9 inch cake pan.
  3. Mix together the cake mix and flour. Mix in the eggs, water, oil, sour cream, applesauce and vanilla.
  4. 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!).
  5. 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.
  6. 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.
  7. 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!

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