Dandy Cake

Submitted by Helen C.

keyingredient.com

Ingredients

• 1 cup water
• 1 cup (2 sticks) butter or margarine
• ⅓ cup HERSHEY'S Cocoa
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 eggs
• ¾ cup dairy sour cream
• ¾ cup REESE'S Creamy Peanut Butter
• CHOCOLATE TOPPING (recipe follows)

Directions

1 Heat oven to 350°F. Grease and flour 15-1/2×10-1/2×1-inch jelly-roll pan.

2 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.

3 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.

4 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 CHOCOLATETOPPING; carefully spread over top, covering peanut butter. Allow topping to set; cut into squares. 20 to 24 servings.

CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY’SSPECIAL 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 atMEDIUM (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.