Ingredients
- 1 cup water
- 1 cup butter
- 3 Tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting
- 6 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 3 3/4 cups powdered sugar
Directions
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Preheat oven to 350 degrees F and grease a 18×13′’ pan.
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Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
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Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
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In another small bowl mix together the sour cream, eggs and vanilla.
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Add sour cream/egg mixture to the flour mixture and mix until combined.
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Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
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Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
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Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
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When the cake is about half-way through cooking, prepare the frosting.
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For the Chocolate Sheet Cake Frosting
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Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
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Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
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Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating. Enjoy!