Chocolate Fudge Sheet Cake

by Lynn Thomas

Prep time: 0:30 Overall time: 1:00

Servings: 18 servings

INGREDIENTS

1 cup water
1 cup butter
1/4 cup cocoa
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup sour cream or 1/2 cup buttermilk
2 eggs
1 tsp. vanilla

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk or buttermilk
1 tsp. coffee crystals
1/8 tsp. cinnamon
1 lb. Confectioners' sugar
1 tsp. vanilla

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°F 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.

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Tagged: cakes, desserts, texassheetcake add tags

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