Categories: Cake- torte- cake frosting

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 (8oz.) container sour cream
• 2 large egg, lightly beaten
• 1 cup butter or margarine
• 1 cup water
• 1/4 cup cocoa
• Fudge Frosting:
• 1/2 cup butter or margarine
• 1/3 cup milk
• 1/4 cup cocoa
• 1 (1 lb.) pkg. powdered sugar
• 1 tsp. vanilla extract

Directions

1. Combine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs.
2. Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Reove from heat.
3. Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 × 10 inch jellyroll pan.
4. Bake at 325 degrees for 20 to 25 minutes or until a wooden pick insert in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.

5. Fudge Frosting:

6. melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract.

7. makes 3 cups

8. Note: To thin frosting, add 1 to 2 tablespoons milk.

9. Peanut Butter-Fudge Cake: Omit sour cream in cake, and substitute 1 1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired.

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