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Double the Yum Cake recipe

This crowd-sized chocolate sheet cake featuresa thin layer of creamy peanut butter beneath an easy chocolatetopping, making it an ideal dessert to take to a potluck or picnicgathering.

Recipe: Double the Yum Cake

Cake:1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
3/4 cup creamy peanut butter
Chocolate Topping:1 (12-ounce) package semisweet chocolatechips2 tablespoons vegetable shortening (notoil, butter or margarine)

  • Heat oven to 350°F (175°C).Grease and flour 15 1/2 x 10 1/2 x 1-inchjelly roll pan; set aside.
  • For Cake: In a small saucepan, combinewater, butter and cocoa and cook over medium heat, stirring occasionally,until mixture boils; boil and stir 1 minute. Remove from heat;set aside.
  • In a large bowl, combine flour, sugar,baking soda and salt; add eggs andsour cream and beat with electric mixer on medium speed untilwell blended.
  • Add the cocoa mixture and beat just untilblended (batter will be thin).
  • Pour into prepared pan.
  • Bake 25 to 30 minutes or until woodenpick inserted in center comes out clean.
  • Spread peanut butter evenly over warmcake. Cool completely in pan on wire rack.
  • For Chocolate Topping: Place chocolatechips and vegetable shortening in a small microwave-safe bowland microwave at HIGH (100%) for 1 1/2 minutes; stir. If necessary,microwave an additional 15 seconds at a time, stirring aftereach heating, just until chips are melted when stirred. Carefullyspread over top, completely covering peanut butter. Allow toppingto set before cutting into squares.

    Makes 20 to 24 servings.

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