This yummy chocolate sheet cake, with a peanut butter chip frosting, is the perfect to take along cake for traveling to picnics...or potlucks and other get-togethers.

Take-Me-To-a-Picnic Cake

1 cup water 1 cup butter or margarine 1/2 cup HERSHEY'S Cocoa 2 cups granulated sugar 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 3/4 cup dairy sour cream
Peanut Butter Chip Frosting (recipe follows) Chocolate Garnish (optional, recipe follows)

Heat oven to 350°F (175°C). Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
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.
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.
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 about 20 servings.

Peanut Butter Chip Frosting:
1/3 cup butter or margarine
1/3 cup milk
1 2/3 cups (10-ounce package) 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).

Makes about 2 cups frosting.

Chocolate Garnish: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon vegetable shortening (not butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.