Take-Me-To-A-Picnic Cake
Hershey's Best-Loved Recipes
1 cup water
1 cup (2 sticks) butter or margarine
1/2 cup Hershey's Cocoa
2 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup dairy sour cream
Peanut Butter Chip Frosting, recipe below
Chocolate Garnish, optional, recipe below
1. Heat oven to 350F. Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly-roll
pan.
2. Combine water, butter and cocoa in medium saucepan. Cook over medium
heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove
from heat. 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. Pour into prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out
clean. Cool on wire rack. Prepare Peanut Butter Chip Frosting. Spread over
cake. Prepare Chocolate Garnish; drizzle over top, if desired.
PEANUT BUTTER CHIP FROSTING: Combine 1/3 cup butter or margarine, 1/3 cup
milk and 1 2/3 cups (10-oz package) Reese's 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 1 teaspoon vanilla
extract. Place 1 cup powdered sugar in medium bowl. Gradually add chip
mixture; beat well. Makes about 2 cups frosting.
CHOCOLATE GARNISH: Place 1/2 cup Hershey's Semi-Sweet Chocolate Chips and 1
teaspoon 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. Enjoy.
Hershey's Best-Loved Recipes
1 cup water
1 cup (2 sticks) butter or margarine
1/2 cup Hershey's Cocoa
2 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup dairy sour cream
Peanut Butter Chip Frosting, recipe below
Chocolate Garnish, optional, recipe below
1. Heat oven to 350F. Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly-roll
pan.
2. Combine water, butter and cocoa in medium saucepan. Cook over medium
heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove
from heat. 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. Pour into prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out
clean. Cool on wire rack. Prepare Peanut Butter Chip Frosting. Spread over
cake. Prepare Chocolate Garnish; drizzle over top, if desired.
PEANUT BUTTER CHIP FROSTING: Combine 1/3 cup butter or margarine, 1/3 cup
milk and 1 2/3 cups (10-oz package) Reese's 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 1 teaspoon vanilla
extract. Place 1 cup powdered sugar in medium bowl. Gradually add chip
mixture; beat well. Makes about 2 cups frosting.
CHOCOLATE GARNISH: Place 1/2 cup Hershey's Semi-Sweet Chocolate Chips and 1
teaspoon 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. Enjoy.
