Texas Cake

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
2 large eggs, lightly beaten
1 cup butter or margarine
1 cup water
1/4 cup cocoa
Fudge Frosting (see below)

COMBINE first 4 ingredients in a large bowl; stir in sour cream and beaten eggs.

MELT butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat.

STIR cocoa mixture into flour mixture. Pour batter into a lightly greased 15- x 10-inch jellyroll pan.

BAKE at 325� for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.

Yield: 24 servings.

FUDGE FROSTING:

1/2 cup butter or margarine
1/3 cup milk
1/4 cup cocoa
1 (1-pound) package powdered sugar
1 teaspoon vanilla extract

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. Yield: 3 cups.

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

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.

AUTHOR: Mai