Peanut Butter Dandy Cake (Chocolate Cake) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Chocolate cake frosted with a chocolate glaze over a layer of peanut butter. Ingredients:
2 cups flour |
2 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter (2 sticks or use 1 stick butter with 1/2 cup shortening) |
1 cup water |
1/3 cup cocoa powder |
3 eggs |
3/4 cup sour cream |
1/2 teaspoon vanilla |
3/4 cup creamy peanut butter |
1 (12 ounce) package semi-sweet chocolate chips (2 cups) |
2 tablespoons shortening |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 15 1/2 x10 1/2 x1 jelly roll pan.
3. In a large bowl, sift flour, sugar, baking soda, and salt.
4. In a small saucepan, mix water, butter, and cocoa.
5. Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
6. Pour over flour mixture; beat just until blended (batter will be thin).
7. Add eggs, sour cream, and vanilla; beat until well blended.
8. Pour into jelly roll pan.
9. Bake until cake tester inserted in center comes out clean (25-30 minutes).
10. Spread peanut butter over warm cake.
11. Cool completely in pan on wire rack.
12. Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
13. If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
14. Carefully spread chocolate over top of peanut butter, covering it completely.
15. Allow topping to set; cut into squares.
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