Peanut Butter Dandy Cake (Chocolate Cake)

Chocolate cake frosted with a chocolate glaze over a layer of peanut butter.

• Ready In: 50 mins
• Serves: 24

Ingredients

• 2  cups flour
• 2  cups sugar
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter (2 sticks or use 1 stick butter with 1/2 cup shortening)
• 1  cup water
• 1⁄3 cup cocoa powder
• 3  eggs
• 3⁄4 cup sour cream
• 1⁄2 teaspoon vanilla
• 3⁄4 cup creamy peanut butter

• Chocolate Glaze

• 1 (12 ounce) package  semi-sweet chocolate chips (2 cups)
• 2  tablespoons shortening

Directions

1. Preheat oven to 350°F.
2. Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
3. In a large bowl, sift flour, sugar, baking soda, and salt.
4. In a small saucepan, mix water, butter, and cocoa.
5. Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
6. Pour over flour mixture; beat just until blended (batter will be thin).
7. Add eggs, sour cream, and vanilla; beat until well blended.
8. Pour into jelly roll pan.
9. Bake until cake tester inserted in center comes out clean (25-30 minutes).
10. Spread peanut butter over warm cake.
11. Cool completely in pan on wire rack.
12. Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
13. If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
14. Carefully spread chocolate over top of peanut butter, covering it completely.
15. Allow topping to set; cut into squares.