Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 24 Servings
Total Time (median): tell us
Ingredients
Preparation
Combine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter or margarine 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 degrees 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 or margarine 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 extract.
NOTE: To thin frosting, add 1 to 2 tablespoons milk.
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.
Prep: 20 min., Bake: 25 (Cake)
Prep: 20 min. (Frosting)
