Friday, March 23, 2012
Chocolate Reeces Cake
In the words of my sons..."This is a to die for cake!" I guess they are a chip off the old block from their mom's words. This is normally my line for luscious desserts. They are so right as this is really a great cake. I would liken it more to a brownie treat with the reeces topping.
We got this from the "Hershey's Recipe Collection" cookbook. I was needing a chocolate fix and this hit the spot. I have several peanut butter lovers so they needed this fix as well.
Official name: Dandy Cake
1 cup water
2 sticks butter
1/3 cup Hershey's Cocoa
2 cups pastry flour (click here)
2 cups raw sugar
1 tsp salt
1 tsp baking soda
3/4 cup sour cream
3/4 cup creamy peanut butter
Combine water, butter and cocoa in small sauce pan. Cook over medium heat stirring occasionally until mixture boils. Stir one minute and then set aside.
Stir together in your Bosch mixer pastry flour, raw sugar, baking soda and salt. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended. Batter will be thin.
Pour into greased stainless steel jelly roll pan. Bake 350 degrees for 25 to 30 minutes. Do not remove cake from pan. Spread creamy peanut butter over warm cake. Cool completely in pan on wire rack. Prepare Chocolate Topping and spread over the top of peanut butter topping.
We used melted chocolate bark. The recipe calls for Chocolate chips and 2 Tbls. shortening in microwave till melted.