Hershey's Dandy Cake

Susan Feliciano


Another great recipe from my Hershey's Chocolate recipe box that my daughter gave me.
The photo is from the recipe card by Hershey's.


★★★★★ 4 votes

20 squares
15 Min
40 Min


  • CAKE

  • 1 c
  • 1 c
    (2 sticks) butter or margarine
  • 1/3 c
    hershey's cocoa
  • 2 c
    all purpose flour
  • 2 c
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 3
  • 3/4 c
    dairy sour cream
  • 3/4 c
    creamy peanut butter

  • 12 oz
    package hershey's dark or semi-sweet chocolate chips
  • 2 Tbsp
    shortening (do not use butter, margarine, spread, or oil)

How to Make Hershey's Dandy Cake


  1. Heat oven to 350°F. Grease and flour a 15x10x1-inch jelly roll pan.
  2. 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.
  3. 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.
  4. 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.
    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.
  6. Carefully spread chocolate topping over top of cake, covering peanut butter. Allow topping to set, then cut into squares.

Printable Recipe Card

About Hershey's Dandy Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American
Hashtag: #peanut_butter

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