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Take-Me-To-A-Picnic Cake
Makes about 20 servings.

 

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Cake Recipes from AlansKitchen.comIngredients

  • 1 - cup water
  • 1 - cup butter
  • 1/2 - cup 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

  • 1/3 - cup butter
  • 1/3 - cup milk
  • 1-2/3 - cups (10-ounce package) Peanut Butter Chips
  • 1 - teaspoon vanilla extract
  • 1 - cup powdered sugar

Chocolate Garnish (Optional)

  • 1/2 - cup semi-sweet chocolate chips
  • 1 - teaspoon shortening

Directions

Heat oven to 350�F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan.

  1. In a medium saucepan, add water, butter and cocoa. 
  2. On medium heat, cook until mixture boils, stir occasionally. 
  3. Boil for 1 minute. 
  4. Remove from heat; set aside.
  5. In a large bowl, add the sugar, flour, baking soda and salt in large bowl. 
  6. Next, add eggs and sour cream. 
  7. Beat until blended. 
  8. Finally, add cocoa mixture. 
  9. Beat just until blended (batter will be thin). 
  10. Pour into pan. 
  11. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. 
  12. Cool cake in pan on wire rack.
  13. Make the frosting: in a saucepan, add the butter, milk and peanut butter chips. 
  14. Over low heat, cook until you melt chips and mixture is smooth, stir constantly. 
  15. Remove from heat. Stir in vanilla. 
  16. In medium bowl, place powdered sugar. 
  17. Gradually add chip mixture, beating until well blended. 
  18. Spread Peanut Butter Chip Frosting over top of cake.
  19. Drizzle Chocolate Garnish over top, if desired. 
  20. To make garnish: In small microwave-safe bowl, place 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening (not butter, margarine, spread or oil). 
  21. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth. 

 

 
 
 
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