Cake Recipes
Dandy Cake
A layer of peanut butter is nestled between the tender chocolate cake and the creamy frosting.
Servings: 20 to 24
Ingredients
Cake
- 1 cup water
- 1 cup butter
- 1/3 cup Hershey's cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup sour cream
- 3/4 cup Reese's creamy peanut butter
Chocolate Topping
- 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, butter, spread or oil)
Instructions
- Heat oven to 350 degrees F Grease and flour 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
- Cake: Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir for 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 for 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.
- 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, butter, 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.
Photograph is from a Hershey's recipe card.