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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 8 oz container sour cream |
1 teaspoon(s) baking soda |
1 cup(s) butter or margarine |
1/4 cup(s) cocoa |
2 cup(s) flour |
fudge frosting |
2 large eggs, lightly beaten |
1/2 teaspoon(s) salt |
2 cup(s) sugar |
1 cup(s) water |
Directions:
1. Combine first four ingredients. Stir in sour cream and beaten eggs. Melt butter in saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour into lightly greased 15x10" jellyroll pan. Bake at 325 degrees 20-25 min or til toothpick comes out clean. Spread fudge frosting over warm cake.
2. Fudge Frosting:
3. /2 cup butter/margarine
4. /3 cup milk
5. /4 cup cocoa
6. one pound package powdered sugar
7. tsp. vanilla extract
8. Melt butter in saucepan over medium heat. Whisk in milk and cocoa and bring to boil. Remove from heat. Gradually add powdered sugar, stirring til smooth. Stir in vanilla extract.
9. Peanut Butter Version:
10. Omit sour cream and substitute 1.5 cups creamy peanut butter and 1/2 cup buttermilk. Garnish with halved Reese's if desired.
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