Combine sugar, flour, baking soda and salt in a large bowl; stir in sour cream and beaten eggs. Melt butter in 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 lightly greased 15x10 jellyroll pan.
Bake at 325F for 20-25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake
To make 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.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 118.7mg||37 %|
|Sodium 173mg||6 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 60g|
|Protein 4g||6 %|
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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: 374
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