Ingredients:
1 cup water
1 cup butter or 1 cup margarine
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 sour cream
1/3 cup butter or 1/3 cup margarine
1/3 cup milk
1 (10 ounce) packages peanut butter chips
1 teaspoon vanilla
1 cup powdered sugar
Directions:
Heat oven to 350 degrees.
Grease and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan.
In medium saucepan, combine water, butter, and cocoa. Cooking over medium heat, stirring occasionally, until mixture boils. Boil one miunte. 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 until just blended. Batter will be thin.
Pour into prepared pan. Bake for 25-30 minute.
Cool cake in pan on wire rack.
Peanut butter chip 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 cip mixture, beating until well blended. Makes about 2 cups frosting.
Then spread icing over the top of cooled cake.
Servings: Serve
Time preparation: 35 min.
Time total: 55 min.