Dandy Cake

Portions:24 servings.
Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 cup water
  • 1 cup butter or margarine
  • ⅓ cup HERSHEY’S Cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup dairy sour cream
  • ¾ cup REESE’S Creamy Peanut Butter
  • Chocolate toping recipe below

Instructions

  • Heat oven to 350°F.
  • Grease and flour 15-1/2×10-1/2×1-inch jelly roll pan.
  • Combine water, butter and cocoa in small saucepan.
  • Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
  • Remove from heat; set aside.
  • Stir together flour, sugar, baking soda and salt in large bowl.
  • Add eggs and sour cream; beat until well blended.
  • Add cocoa mixture; beat just until blended (batter will be thin).
  • Pour into prepared pan.
  • Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  • Do not remove cake from pan; spread peanut butter over warm cake.
  • Cool completely in pan on wire rack.
  • Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter.
  • Allow topping to set; cut into squares.

Notes / Tips / Wine Advice:

CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
————————————————————————————————–
Course Cake / Chocolate