Recipe - Chocolate Fudge Sheet Cake

1 cup Water
1 cup Butter
One fourth cup Cocoa
2 cup Flour
2 cup Sugar
1 teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Cinnamon
1 cup Sour cream OR
One half cup Buttermilk
2 Eggs
1 teaspoon Vanilla

FROSTING
One half cup Butter
One fourth cup Cocoa
6 tablespoon Milk or buttermilk
1 teaspoon Coffee crystals
1/8 teaspoon Cinnamon
1 pound Confectioners' sugar
1 teaspoon 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 15x10x2inch 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. Freezes well Formatted by Lynn Thomas
dcqp82a. Source: Gramma/Helen Jolly wwgq25d.
Per serving: 286 Calories; 16g Fat (49% calories from fat); 3g Protein; 35g
Carbohydrate; 61mg Cholesterol; 298mg Sodium

Recipe by: Helen Jolly

From The Chocolate Archives, Dec 1997, http://www.choco.com