Take-Me-To-a-Picnic Cake

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 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 and sour cream; beat until 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. Cool cake in pan on wire rack. While cake is cooling, prepare PEANUT BUTTER CHIP FROSTING; spread over top of cake. Drizzle CHOCOLATE GARNISH over top, if desired. Makes 18 servings.
• PEANUT BUTTER CHIP FROSTING
• 1/3 cup butter or margarine
  1/3 cup milk
  1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  1 teaspoon vanilla extract
  1 cup powdered sugar
• Combine butter, milk and peanut butter chips in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl. Gradually add chip mixture, beating until well blended. Cool, stirring occasionally, until of spreading consistency (about 1 hour). About 2 cups frosting.
• CHOCOLATE GARNISH Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.