1 c Water
1 c Butter
1/2 c Cocoa
2 c Sugar
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
3 Eggs
3/4 c Dairy sour cream
Peanut butter chip frosting
-(see
Below)
Chocolate garnish (see
-below)
; optional
Peanut butter chip frosting:
1/3 c Butter
1/3 c Milk
10 oz Peanut butter chips
1 ts Vanilla
1 c Powdered sugar
Heat oven to 350. Grease and flour a 15-1/2x10-1/2x1"
jellyroll pan. In medium saucepan, combine water, butter
and cocoa. Cook over medium heat, stirring occasionally,
until mixture boils. Boil 1 minute. Remove from heat; set
aside.
In large mixer bowl, stir together sugar, flour, baking
soda and salt. Add eggs and sour cream; beat until blended.
Add cocoa mixture; beat just until blended. Batter will be
thin. Pour into prepared pan. Bake in a 350 oven for 25 to
30 minutes or until wooden pick inserted into the center
comes out clean. Cool cake in pan on wire rack. Spread
Peanut Chip Frosting over the top of the cake. Drizzle
chocolate garnish over top, if desired.
Peanut Butter Frosting: In medium saucepan, combine
butter, milk and peanut butter chips. Cook over low heat,
stirring constantly, until chips are melted and mixture is
smooth. Remove from heat; stir in vanilla. In small mixer
bowl, place powdered sugar. Gradually add chip mixture,
beating until well blended. Makes about 2 cups frosting.
Chocolate Garnish: In a small microwave-safe bowl, place
1/2 cup semisweet chocolate chips and 1 teaspoon
shortening; cook on high for 1 minute. Stir until chips are
melted and mixture is smooth. Do not use butter or
margarine. Makes about 20 servings.
