Ingredients
3/4 cup butter, softened1-2/3 cups sugar3 large eggs1 teaspoon vanilla extract2 cups all-purpose flour2/3 cups baking cocoa1-1/4 teaspoons baking soda1 teaspoon salt1/4 teaspoon baking powder1-1/3 cups water1 cup prepared chocolate frosting, divided1 cup semisweet chocolate chips22 individual cream-filled sponge cakes1 teaspoon milk2 craft decorating bees, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake.
Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired.
