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 15-1/2×10-1/2×1″ 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. —–