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