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Take-Me-To-a-Picnic Cake

No picnic with your family is complete without a dessert. This quick and easy recipe will have you on your way outdoors in no time.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

ingredients

  Amount Per Serving % DV *
Calories440
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium330 mg14% DV
Total Carbohydrates52 g17% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories440
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium330 mg14% DV
Total Carbohydrates52 g17% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1 cup butter or margarine (2 sticks)
  • 1/2 teaspoon salt
  • CHOCOLATE GARNISH (recipe follows, optional)
  • PEANUT BUTTER CHIP FROSTING (recipe follows)
  • 3/4 cup dairy sour cream
  • 1 teaspoon baking soda
  • 1-3/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 3 eggs
  • 2 cups sugar
  • 1 cup water

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.

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