Takes the Cake

Specifically, Sis took the cake. To a playdate yesterday. With some of our new kindergarten friends. Well, "new" isn't exactly correct because we've known the families for years but haven't spent too much extra time together outside of the big playgroups of the toddler years or some moms' night out (MNO) opportunities. Anyway, Sis was excited and wanted to take a treat (Bud was excited too but doesn't immediately think of baking!). And so she flipped through her chocolate cookbook and spotted a picture we liked, for Hershey Special Dark Picnic Cake; luckily, we had all the ingredients, including the sour cream which I don't always have on hand (though I've found that plain yogurt works admirably as a substitute). She proudly mixed, poured, and even cleaned up (with lots of licking of bowls first), then later iced the cake and joyfully carried the cake to the playdate. Everyone welcomed it, making her happy. Best of all, it was delicious, just the kind of chocolate sheet cake I have been hoping to find. More than that, it made meeting some new friends who will be in our kindergarten easier than it would be. Chocolate cake makes everything better! (And next time we'll try the cocoa substitution that the online version of the recipe suggests.)

(Bud had a good time too, especially when he got to perform his kung fu forms to everyone's applause. It's just what we needed for school.)

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Hershey Special Dark Picnic Cake

1 cup Hershey Special Dark Chocolate Chips (regular semisweet work too!)

1/4 cup (1/2 stick) butter or margarine

1-1/3 cups boiling water

2-1/3 cups all-purpose flour

1-1/4 cups sugar

1/2 cup dairy sour cream

2 eggs

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

Special Dark Frosting (recipe follows)

1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.

2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with Special Dark Frosting. 12 to 15 servings.

Special Dark Frosting

1/4 cup (1/2 stick) butter or margarine

1 cup Hershey Special Dark Chocolate Chips

1-1/2 cups powdered sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Place butter and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting.

VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.

Hershey's