Ingredients Jump to Instructions ↓

  1. Cake: 1 cup water

  2. 1 cup butter

  3. 1/3 cup unsweetened cocoa powder

  4. 2 cups all-purpose flour

  5. 2 cups granulated sugar

  6. 1 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 3 large eggs

  9. 3/4 cup sour cream

  10. 3/4 cup creamy peanut butter

  11. Chocolate Topping: 1 (12-ounce) package semisweet chocolate chips 2 tablespoons vegetable shortening (not oil, butter or margarine)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan; set aside.

  2. For Cake: In a small saucepan, combine water, butter and cocoa and cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.

  3. In a large bowl, combine flour, sugar, baking soda and salt; add eggs and sour cream and beat with electric mixer on medium speed until well blended.

  4. Add the cocoa mixture and beat just until blended (batter will be thin).

  5. Pour into prepared pan.

  6. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.

  7. Spread peanut butter evenly over warm cake. Cool completely in pan on wire rack.

  8. For Chocolate Topping: Place chocolate chips and vegetable shortening in a small microwave-safe bowl and microwave at HIGH (100%) for 1 1/2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Carefully spread over top, completely covering peanut butter. Allow topping to set before cutting into squares.


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