One-Bowl Cocoa Cake with Broiled Peanut Butter Frosting
You only need one mixing bowl to put together this extravagent chocolate and peanut butter cake. Broil the iced cake at the very end to give the simple peanut butter frosting a toasty, caramelized finish.
Ingredients
- 2 cups all-purpose flour
- 1-3/4 cups sugar
- 1 cup milk
- 2/3 cup butter or margarine , softened
- 1/2 cup HERSHEY'S Cocoa
- 3 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- BROILED PEANUT BUTTER FROSTING (recipe follows)
- 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
Directions
- Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
- Stir together flour, sugar, milk, butter, cocoa, eggs, baking soda, vanilla and salt in large bowl; beat until smooth. Spread batter into prepared pan.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Prepare BROILED PEANUT BUTTER FROSTING; spread on cake.
- Adjust oven rack so cake will be about 4 inches from broiling unit; set oven to broil. Broil cake about 3 minutes or until top is bubbly and golden. Immediately sprinkle small chocolate chips over top. Cool completely; cut into squares. Makes 12 servings.
- BROILED PEANUT BUTTER FROSTING
- 1/3 cup REESE'S Creamy Peanut Butter
- 1/4 cup (1/2 stick) butter or margarine, softened
- 2/3 cup light brown sugar
- 1/4 cup whipping cream
- 1 cup chopped unsalted peanuts
- Combine peanut butter and butter in small bowl. Stir in brown sugar and whipping cream. Stir in peanuts.
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