#3573 - Tailgate Chocolate Cake

(by Shirley McNevich)

1 cup water
2 sticks softened butter
1/2 cup Hershey's cocoa
2 cups white sugar
1 3/4 cups four
1 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup Breakstone's sour cream

Frosting: 1/3 cup butter; 1/3 cup milk; 1 - 10oz. bag Reese's peanut butter chips; 1 tsp. vanilla; 1 cup Domino's powdered sugar

Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits; 1 tsp. Crisco shortening

In a saucepan add water, 2 sticks softened butter and cocoa--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute, then remove from heat and set aside. In a bowl add white sugar, flour baking soda and salt--stir to mix. In a mixer add eggs and sour cream--beat. Slowly add cocoa mixture--beat. Slowly add flour mixture--beat. Pour batter evenly into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1/3 cup butter, milk and all of the peanut butter chips--cook/stir over low heat until melted and smooth. Remove from heat and add vanilla--stir well. Place powdered sugar in a bowl--slowly pour melted peanut butter chip mixture into the powdered sugar while stirring, then beat with a whisk. Let the mixture cool for 1 hour, stirring vigorously with a whisk every 15 minutes. Frost the cooled cake. Drizzle: in a microwave safe bowl add semi-sweet chocolate bits and Crisco--microwave on half power for 35 seconds. Stir well. Return to microwave and microwave on half power in 10 second increments until mixture is melted and smooth. Let the melted chocolate mixture cool slightly, then stir well and drizzle all over the peanut butter frosting.