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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.
This is easy to make and a really good treat for any day of the week.
This is my daughters favorite cake to make! Everyone loves it :)
It is a little more difficult, just take time to cool it before adding the peanut butter.
Tasts like a big Reeses!
Very good except the recipe could use more peanut butter (1/2 a jar) which I added the second time I made it. Reason: the cake now tastes more like a Reeses Peanut Cup (per my grandkids)
This is awesome! The cake was so moist and delicious. It wasn't too sweet. I didn't really measure the peanut butter and I thought I judged 3/4 cup, but it probably could have used a thicker layer since it melts into the warm cake. It was so good though and got great reviews from my family!
this is the best cake ever, so easy to make, everyone loved it, I love to try new things.
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