A layer of peanut butter is nestled between the tender chocolate cake and the creamy frosting.
1 cup water
1 cup butter or margarine
1/3 cup Hershey's cocoa powder
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3⁄4 cup sour cream
3⁄4 cup Reese's creamy peanut butter
1 (12 ounce) package Hershey's special dark chocolate chips or 1 (12 ounce) package Hershey's semi-sweet chocolate chips
2 tablespoons shortening (do not use butter, margarine, spread or oil)
Heat oven to 350 degrees F Grease and flour 15-1/2x10-1/2x1-inch jelly roll
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
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.
Chocolate Topping: Place 2 cups (12-ounce package) 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