Dandy Cake
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
24 pieces
- Serves:
- 20-24
ingredients
-
FOR THE CAKE
- 236.59 ml water
- 236.59 ml butter or 236.59 ml margarine
- 78.78 ml hershey's cocoa powder
- 473.18 ml all-purpose flour
- 473.18 ml sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 3 eggs
- 177.44 ml sour cream
- 177.44 ml reese's creamy peanut butter
-
FOR THE CHOCOLATE TOPPING
- 340.19 g package hershey's special dark chocolate chips or 340.19 g package Hershey's semi-sweet chocolate chips
- 29.58 ml shortening (do not use butter, margarine, spread or oil)
directions
- Heat oven to 350°F Grease and flour 15-1/2x10-1/2x1-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. 20 to 24 servings.
- CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or 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 MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey