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Name: Chocolate Fudge Sheet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 2 c Flour; 1 ts Baking soda; 1/2 c Buttermilk; 2 Eggs; 1 ts Vanilla; 1 c Water; 1 ts Vanilla; 2 c Sugar; 1/2 ts Salt; 1/2 c Butter; 1/4 c Cocoa; 1/2 ts Cinnamon; 1 ts Coffee crystals; 1 c Butter; 1/8 ts Cinnamon; 1 c Sour cream OR; 6 tb Milk or buttermilk; 1/4 c Cocoa

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INGREDIENTS

2 c Flour
1 ts Baking soda
1/2 c Buttermilk
2 Eggs
FROSTING
1 ts Vanilla
1 c Water
1 ts Vanilla
2 c Sugar
1/2 ts Salt
1/2 c Butter
1/4 c Cocoa
1/2 ts Cinnamon
1 ts Coffee crystals
1 c Butter
1/8 ts Cinnamon
1 c Sour cream OR
6 tb Milk or buttermilk
1/4 c Cocoa

Servings

INSTRUCTIONS

CAKE: Combine water, margarine and cocoa in a saucepan and bring to a boil. Remove from heat. Combine flour, sugar, soda, cinnamon and salt. Add hot cocoa mixture. Beat until smooth. Add sour cream or buttermilk, eggs and vanilla and beat well. Pour into a greased 15x10x2-inch pan. Bake in a preheated 350` oven for 20 to 30 minutes. Pour Frosting over hot cake. FROSTING: In a saucepan, combine butter, cocoa, coffee crystals and milk. Bring to a boil; remove from heat. Beat in cinnamon, sugar, and vanilla, beating until smooth and creamy. Pour over hot cake. Chopped nuts may be sprinkled over top, if desired. Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d. Per serving: 286 Calories; 16g Fat (49% calories from fat); 3g Protein; 35g Carbohydrate; 61mg Cholesterol; 298mg Sodium Recipe by: Helen Jolly From The Chocolate Archives, Dec 1997, http://www.choco.com

NOTES

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Chocolate Fudge Sheet Cake

2 c Flour
1 ts Baking soda
1/2 c Buttermilk
2 Eggs
 FROSTING
1 ts Vanilla
1 c Water
1 ts Vanilla
2 c Sugar
1/2 ts Salt
1/2 c Butter
1/4 c Cocoa
1/2 ts Cinnamon
1 ts Coffee crystals
1 c Butter
1/8 ts Cinnamon
1 c Sour cream OR
6 tb Milk or buttermilk
1/4 c Cocoa

CAKE: Combine water, margarine and cocoa in a saucepan and bring to a boil.  Remove from heat. Combine flour, sugar, soda, cinnamon and salt. Add hot  cocoa mixture. Beat until smooth. Add sour cream or buttermilk, eggs and  vanilla and beat well. Pour into a greased 15x10x2-inch pan. Bake in a  preheated 350` oven for 20 to 30 minutes. Pour Frosting over hot cake.  FROSTING: In a saucepan, combine butter, cocoa, coffee crystals and milk.  Bring to a boil; remove from heat. Beat in cinnamon, sugar, and vanilla,  beating until smooth and creamy. Pour over hot cake. Chopped nuts may be  sprinkled over top, if desired. <Freezes well> Formatted by Lynn Thomas  dcqp82a. Source: Gramma/Helen Jolly wwgq25d.  Per serving: 286 Calories; 16g Fat (49% calories from fat); 3g Protein; 35g  Carbohydrate; 61mg Cholesterol; 298mg Sodium    Recipe by: Helen Jolly    From The Chocolate Archives, Dec 1997, http://www.choco.com

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 18 Servings

Calories: 511
Calories from Fat: 167 (33%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1g
Cholesterol 158.8mg		49 %
Sodium 241.4mg		8 %
Potassium 99.9mg		3 %
Total Carbohydrate 82.4g		24 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 81.8g
Protein 6g		9 %
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.

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Calories per serving: 511

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