Chocolate Fudge Sheet Cake
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Time
prep 0:30
total 1:00
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 | | 1 tsp. | vanilla | | 2 | eggs |
Frosting
| 1/4 cup | cocoa | | 6 tbsp. | milk or | | buttermilk | | 1 tsp. | coffee crystals | | 1/8 tsp. | cinnamon | | 1 lb. | Confectioners' sugar | | 1 tsp. | vanilla | | 1/2 cup | butter |
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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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