Chocolate Fudge Sheet Cake
INGREDIENTS:
2 cups each sugar and flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup buttermilk
2 eggs, lightly beaten
1 cup (2 sticks) butter or margarine
1 cup water
1/4 cup baking cocoa
1/2 cup (1 stick) butter or margarine
1/3 cup milk
1/4 cup baking cocoa
1 (1-pound) package confectioners' sugar
1 teaspoon vanilla extract
TO PREPARE:
Combine the sugar, flour, baking soda and salt in a bowl and
mix well. Stir in the sour cream, buttermilk and eggs. Heat 1 cup
butter in a heavy saucepan over medium heat until melted. Whisk in
the water and 1/4 cup baking cocoa. Bring to a boil, whisking
constantly. Remove from heat. Stir the cocoa mixture into the
flour mixture. Pour the batter into a lightly greased 15x19-inch
sheet cake pan. Bake at 325 degrees for 25 to 30 minutes or until a
wooden pick inserted in the center comes out clean.
Heat 1/2 cup butter in a saucepan over medium heat until
melted. Whisk in the milk and 1/4 cup baking cocoa. Bring to a
boil and remove from heat. Add the confectioners' sugar gradually,
whisking constantly until smooth. Stir in the vanilla. Spread the
frosting evenly over the top of the warm cake. Garnish with
miniature peanut butter cup candies.
SERVES: 15 - 20
Source; Cooking by the Boot Straps...
A Taste of Oklahoma Heaven
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