Texas Cake and Peanut Butter-Fudge Cake are great examples of recipes that can be stirred together in 20 minutes, and then baked. It's so tempting to keep munching on them that you may have a hard time getting them in the freezerfor later, but they do freeze well.
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)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 24 | ||
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Calories: 457 | ||
Calories from Fat: 134 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 122.4mg | 38 % | |
Sodium 177.1mg | 6 % | |
Potassium 71.6mg | 2 % | |
Total Carbohydrate 78.9g | 23 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 78.5g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 457
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