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Title: Chocolate Fudge Sheet Cake
Categories: Cake Christmas
Yield: 18 Servings
| 1 | c | Water |
| 1 | c | Butter |
| 1/4 | c | Cocoa |
| 2 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1 | c | Sour cream or |
| 1/2 | c | Buttermilk |
| 2 | Eggs | |
| 1 | ts | Vanilla -frosting-- |
| 1/2 | c | Butter |
| 1/4 | c | Cocoa |
| 6 | tb | Milk or buttermilk |
| 1 | ts | Coffee crystals |
| 1/8 | ts | Cinnamon |
| 1 | lb | Confectioners' sugar |
| 1 | ts | Vanilla |
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` 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. Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Helen Jolly
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