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.
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