Heat oven to 350°F.

Grease and flour 15-1/2×10-1/2×1-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.

Gradually stir milk into flour in small saucepan.

Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface.

Cool to room temperature, about 1/2 hour.

Add sugar, peanut butter, shortening, vanilla and salt.

Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.

Heat oven to 350°F.

Grease and flour 13x9x2-inch baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl.

Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes.

Pour batter into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack.

Melt butter in small saucepan over low heat.

Add cocoa; cook, stirring constantly, just until mixture begins to boil.

Pour mixture into medium bowl; cool completely.

Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency.

Stir in vanilla.

Heat oven to 350°F.

Grease three 9-inch round baking pans.

Line bottoms with wax paper; grease and flour paper.

Mix cocoa with boiling water in small bowl; stir until smooth.

Set aside to cool.

Beat butter and sugar in large bowl until fluffy.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla.

Gradually add cocoa mixture, beating well.

Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes.

Remove from pans to wire racks; carefully peel off wax paper.

Cool completely.

Frost as desired.

Heat oven to 350°F.

Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely.

Frost as desired.

Heat oven to 350°F.

Grease and flour one 9-inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in large bowl.

Add butter, milk, egg and vanilla.

Beat on low speed of mixer until all ingredients are moistened.

Beat on medium speed 2 minutes.

Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire rack.

Cool completely.

Cut cake into two thin layers.

Place one layer on serving plate; spread filling over layer.

Top with remaining layer.

Pour onto top of cake, allowing some to drizzle down sides.

Refrigerate until serving time.

Cover; refrigerate leftover cake.

Heat water, butter and corn syrup in small saucepan to boiling.

Remove from heat; immediately stir in cocoa.

With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream.

Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.

Boil 1 minute, stirring constantly; remove from heat.

Stir in butter and vanilla.

Press plastic wrap directly onto surface.

Cool completely.

Extract Beat butter in medium bowl.

Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).

Stir in vanilla.