Dandy Cake
- 1 cup water
1 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup dairy sour cream
3/4 cup REESE'S Creamy Peanut Butter
Chocolate Topping (recipe follows)
- Heat oven to 350°F.
- Grease and flour 15 1/2
x 10 1/2 x 1-inch jelly roll pan.
- 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.
- 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.
- 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.
Makes 20 to 24 servings.
Chocolate Topping: Place 2 cups (12-ounce package)
HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons vegetable
shortening (do not use butter, margarine, spread or oil) in small
microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes;
stir. If necessary, microwave at HIGH an additional 15 seconds
at a time, stirring after each heating, just until chips are
melted when stirred.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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