Chocolate Sheet Cake

Yield: 12 to 16 servings

Ingredients

Cake

• 1 cup butter
• 1 cup water
• 1/4 cup baking cocoa
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 eggs
• 1 teaspoon baking soda

Frosting

• 1/2 cup butter, softened
• 3 3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 teaspoon vanilla extract
• 6 to 7 tablespoons milk
• 1/2 cup chopped walnuts or pecans, toasted

Instructions

Cake

1. In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth.
2. Cool to room temperature.
3. In a bowl, combine flour, sugar and salt.
4. Add cocoa mixture; beat on low speed just until combined.
5. Add sour cream, eggs and baking soda; blend until smooth.
6. Pour into a greased 13 x 9 inch baking pan.
7. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
8. Cool on a wire rack.

Frosting

1. In a bowl, cream butter.
2. Combine the confectioners' sugar and cocoa; gradually add to butter.
3. Beat in the vanilla extract and enough milk to achieve spreading consistency.
4. Frost the cake.
5. Sprinkle with nuts.
6. Refrigerate until serving.

Notes

Chocolate Sheet Cake stays moist for several days.