Chocolate Fudge Sheet cake

Put a rack in center of oven. Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan. Invert pan and tap out excess flour

Sift together sugar, flour, baking soda, and salt into a large bowl.

Melt butter with water, cocoa powder and espresso powder in medium pan over medium heat, stirring til mixture comes to a boil. Pour liquid over dry ingredients and stir til smooth.

In small bowl, whisk eggs, sour cream and vanilla til smooth. Scrape mixture into large bowl and stir just til blended.

Pour batter into prepared pan and smooth surface with rubber spatula. Bake til toothpick inserted in center comes out clean, about 35 minutes. Invert cake onto rack to cool completely.

To make frosting in medium pan, heat cream, butter, corn syrup and espresso til simmering. Remove pan from heat, add chocolate and let stand a few minutes to soften. Stir til completely smooth. Chill, stirring occasionally til frosting is just thick enough to spread.

Put cake upside down on tray or board. Scrape frosting onto cake and spread evenly over top and sides with a rubber spatula.
Let cake set at cool room temperature at least 1 hour before cutting. Or refrigerate til frosting is set, then wrap loosely in foil and store overnight. To keep foil from touching the frosting, poke a few toothpicks into top of cake before wrapping. Be sure to remove picks before serving the cake.