Ingredients

  • 1 cup water
  • 1 cup (2 sticks) butter or margarine
  • 1/3 cup HERSHEY'S Cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup dairy sour cream
  • 3/4 cup REESE'S Creamy Peanut Butter
  • CHOCOLATE TOPPING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan.
  • 2. 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.
  • 3. 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.
  • 4. 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. 18 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.

Product name

HERSHEY'S Cocoa

SIMPLY DELICIOUS

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