Chocolate Barbeque Grill Cake

Chocolate Barbeque Grill Cake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium390 mg16% DV
Total Carbohydrates46 g15% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron10% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium390 mg16% DV
Total Carbohydrates46 g15% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron10% DV
  • 1 cup water
  • 1 cup butter or margarine (2 sticks)
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup dairy sour cream
  • 2/3 cup REESE'S Peanut Butter Chips
  • 1 teaspoon shortening do not use butter, margarine, spread or oil)
  • COCOA FUDGE " BURGERS" (recipe follows, optional)
  • Fruit shaped gumdrop candies (optional)

Directions

  • 1. Heat oven to 350°F. Line 13x9x2-inch baking pan with; grease and flour sides and bottom.
  • 2. Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil 1 minute. Remove from heat; set aside.
  • 3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
  • 4. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.
  • 5. Place peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in recloseable food storage bag; cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of grill: allow to firm up before cutting. Top with "burgers" and "shish kabobs", if desired. Makes 12 servings.
  • COCOA FUDGE "BURGERS": Beat 1/4 cup softened butter or margarine in medium bowl; add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties; add additional milk or powdered sugar, if necessary, to get proper consistency. Form "patties"; place on top of cake.
  • "SHISH-KABOBS": Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of cake.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog