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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