Dandy Cake Recipes

DANDY CAKE

Steps:

• Heat oven to 350°F Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan.
• Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
• Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan; spread peanut butter over warm cake. Cool completely in pan on wire rack. Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter. Allow topping to set; cut into squares. 20 to 24 servings.
• CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

HERSHEY'S DANDY CAKE

Steps:

• Heat oven to 350°F. Grease and flour a 15x10x1-inch jelly roll pan.
• Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir for 1 minute. Remove from heat and set aside.
• Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
• Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan. Spread peanut butter over warm cake. Cool completely in pan on wire rack.
• Prepare CHOCOLATE TOPPING: Place 2 cups chocolate chips and the shortening in small microwaveable bowl. Microwave at MEDIUM (50%) power for 1½ minutes, stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Carefully spread chocolate topping over top of cake, covering peanut butter. Allow topping to set, then cut into squares.

PEANUT BUTTER DANDY CAKE (CHOCOLATE CAKE)

Steps:

• Preheat oven to 350°F.
• Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
• In a large bowl, sift flour, sugar, baking soda, and salt.
• In a small saucepan, mix water, butter, and cocoa.
• Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
• Pour over flour mixture; beat just until blended (batter will be thin).
• Add eggs, sour cream, and vanilla; beat until well blended.
• Pour into jelly roll pan.
• Bake until cake tester inserted in center comes out clean (25-30 minutes).
• Spread peanut butter over warm cake.
• Cool completely in pan on wire rack.
• Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
• If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
• Carefully spread chocolate over top of peanut butter, covering it completely.
• Allow topping to set; cut into squares.

TANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
• In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
• Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
• In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.