We needed a square, cupcake or something chocolatey for church as it was our turn for refreshments. We had a busy weekend so I wanted to make something that didn’t take too long to create but gave us a larger quantity for the parishioners and maybe some leftovers for our daughter’s lunch for a treat.
This recipe is so easy and Ken whipped it up in the morning with no problem at all. It is a Ree Drummond recipe but I tweaked it to what we had on hand and reduced the butter in the icing by almost half, didn’t think you needed that much!!!
After the cake comes out of the oven, a warm icing is poured on top, giving the cake a moist and fudgy texture. Also you don’t need a special pan for these, a regular rimmed baking sheet works very well.
I love easy peasy chocolatey deliciousness and you can too with this fudgy snack cake!!
Easy Fudgy Snack Cake
A rich and fudgy snack cake made easy!!
Ingredients
- 2 cups flour
- 2 cups sugar
- 1/4 tsp. salt
- 1/2 cup sour cream
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup butter softened
- 4 Tbsp. of cocoa powder, heaping
Icing
- 1 cup butter
- 4 Tbsp. cocoa powder, heaping
- 6 Tbsp. milk
- 1 tsp. vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350F. In a large bowl whisk together flour, sugar and salt. In a medium bowl whisk together, the sour cream, baking soda, vanilla and eggs.
- In a medium saucepan, melt the butter and whisk in the cocoa. Add one cup of boiling water and bring the mixture up to a boil. Pour the chocolate mixture into the flour mixture and stir, let cool slightly and then add the egg mixture. Stir together until smooth and pour into a lightly greased rimmed baking sheet pan or jelly roll pan. Bake for 25-30min. or until the center of the cake springs back when lightly touched.
- When the cake is baking make the icing. Melt the butter in a saucepan over medium low heat. Add the cocoa powder and stir with a wooden spoon until smooth. Stir in the vanilla, milk and powdered sugar.
- Remove the cake from the oven when done and immediately pour on the icing. Pour over the entire cake and smooth to cover with a small spatula.
- Cover with foil and refrigerate until ready to serve. Slice into squares.
Recipe adapted from Ree Drummond Chocolate Sheet Cake
Comments & Reviews
Julie @ Texan New Yorker says
I’m guessing your church friends went nuts over that! Certifiably drool-worthy.
Noshing with the Nolands says
Thanks so much Julie, it was a hit!!
Linda (Meal Planing Maven) says
Tara…I just love these bars! So fudgy and inviting…did you save one for me? LOL! Fantastic photography too!
Noshing with the Nolands says
Thanks so much Linda!! There are two left in the fridge if you hurry over!!
Serena | Serena Bakes Simply From Scratch says
Gorgeous photo! I’ll have to save this recipe for the next time I have a crowd to feed.
Noshing with the Nolands says
Thanks so much Serena!!
Sophia @ NY Foodgasm says
This looks soooooooo good, I am totally pinning this one!
Noshing with the Nolands says
Thank you so much Sophia!!
Kayle (The Cooking Actress) says
mmmm so fudgy and chocolatey and delicious!
Noshing with the Nolands says
Thanks so much Kayle!!
Jennifer says
Maybe I’m just missing it – but how long do you bake it for?
Noshing with the Nolands says
So sorry Jennifer, I edited it and you are suppose to bake for 25-30 min. or until the center of the cake springs back when lightly touched. Thank you for making me aware of that, I really appreciate it!
Joanne T Ferguson says
G’day! Looks delicious and yum Tara!
Congrats for also being featured in this week’s Olive and Grapevine newsletter!
Cheers! Joanne
Janice @Kitchen Heals Soul says
I love chocolate layer cakes, but sometimes, I just want chocolate cake, without all the layers. Like just a simple, yummy chocolate cake. I think this might be it, and I’m really curious to try it with the frosting poured over. That’s a neat idea, kinda similar to a “tres leches” cake!