Dandy Cake Recipe
SKILL LEVEL : Intermediate
|1 cup||water (250 mL)|
|1 cup||butter or margarine (250 mL)|
|1/3 cup||HERSHEY'S Cocoa (75 mL)|
|2 cups||all-purpose flour (500 mL)|
|2 cups||sugar (500 mL)|
|1 tsp||baking soda (5 mL)|
|1/2 tsp||salt (2 mL)|
|3/4 cup||sour cream (175 mL)|
|3/4 cup||creamy peanut butter (175 mL)||CHOCOLATE TOPPING (recipe follows)|
- 1. Heat oven to 350°F (180°C). Grease and flour 15-1/2x10-1/2x1-inch (39 x 27 x 2.5 cm) 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.
Makes 20 to 24 squares.
CHOOCOLATE TOPPING: Place 2 cups (500 mL) CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips and 1 tbsp (15 mL) 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.