TEXAS CAKE

April 21, 2010

Recipe By :
Serving Size : 24
Preparation Time: 0:00
Categories : Cakes

2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 8 oz container sour cream
2 large eggs — lightly beaten
1 cup butter
1 cup water
1/4 cup cocoa

Combine first 4 ingredients in a large bowl: Stir in sour cream and beaten eggs.

Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat.

Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 x 10 inch jellyroll pan.

Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean.

Spread Fudge Frosting evenly over warm cake.

Fudge Frosting:

Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla.

Peanut Butter-Fudge Cake:

Omit sour cream in cake, and substitute 1 1/2 cups creamy peanut butter and 1/2 cup buttermilk.

Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired.


Per Serving (excluding unknown items): 199 Calories; 10g Fat (45.5% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES: From Southern Living

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