Mix cocoa and water in saucepan. Add margarine, bring to a boil, remove from heat and cool.
Sift flour, soda, salt and cinnamon together.
Blend sugar and eggs in a large bowl. Blend in the cocoa mixture.
Add the sifted dry ingredients alternately with sour cream, stirring after each addition. Then stir in the vanilla.
Pour into a greased and floured (or Reynold's wrap release) 15 1/2" x 10 1/2" x 1" baking sheet and bake at 375 F. for 20 minutes. (Check at 15 minutes.)
Make the frosting by melting the butter and milk in a saucepan. Mix the cocoa and powdered sugar together, then add the melted butter and milk and beat until smooth. Stir in the vanilla, and the pecans if using.
While the cake is still a little warm, top with icing and let it cool.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 213 (66%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 42.9mg||13 %|
|Sodium 6414.6mg||221 %|
|Potassium 39.2mg||1 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.2g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Calories per serving: 323
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