Chocolate Chip Picnic Cake

Hello, world!!!!! It's finally Summer time in NY!! And you know what that means, don't you? Yes! It's time to have lovely picnics in the park, go to outdoor concerts, drink too many mimosas, dance the hot summer nights away, and just have fuuuuuuuuun!!!! I created this delicious little cake for a picnic my bf and I had at the park with a few friends a few weeks ago and I have to say this is one of my favorite recipes to date. :) I was in a bit of a rush to get something made for the picnic, waking up at 11 am and scheduling a picnic for 1 pm is not a good idea... *cough* My bf had a hankering for chocolate chip cookies but I wanted something quick that I could just throw together and take to the park easily... So! I based this cake on my recipe for chocolate chip cookies (not yet posted), and the flavor is awesome!!! It's sweet and caramel-y from the melted sugar, and the chocolate and peanut butter chips demand your taste bud's attention!!! Haha! Feel free to substitute whatever flavor chips you like instead of peanut butter or just use all chocolate!!!!

Chocolate chippy goodness in a cake!!!!! Moist and delicious, your taste buds will thank you for every bite. ;)

Chocolate Chip Picnic Cake

1 c butter
1 c sugar in the raw
3/4 c sucanat (or dark brown sugar)
1/4 c honey
1/4 c sour cream
1 TBL vanilla extract
3/4 tsp salt
1 1/2 c whole grain spelt flour
2 tsp. baking powder


1 15 oz. can red kidney beans, rinsed and drained
3 eggs


1 c chocolate chips
1 c peanut butter chips

 In a large saucepan, melt butter, sugars, and honey over medium heat. Stir constantly with a wooden spoon or a wire whisk to prevent burning. Whisking the mixture while it's boiling keeps the butter and sugar from separating. Please be careful while stirring, caramel mixture will be VERY HOT!
Remove from heat and let cool 10 - 15 minutes.

Preheat oven to 350*F. Butter a non stick 13 x 9" baking pan and set aside.

Once sugar mixture is cooled down a bit, whisk in sour cream, vanilla, and salt.

Place eggs and beans in a blender cup and puree until smooth. Slowly add the sugar mixture to the bean mixture, pureeing the whole time. Add in the flour and baking soda and mix or blend until combined. Stir in chocolate and peanut butter chips and pour batter into prepared pan. Bake at 350*F for 30 minutes, or until top of cake is golden brown and a knife inserted in the center comes out clean.

This cake is DELICIOUS warm from the oven and equally delicious right from the fridge for a mid morning nibble before work... oops! Did I say that out loud? haha! ;) 

Happy eating!!!!!!!!!!!!! :)