There are many variations of this classic which is sometimes called Texas Sheet Cake or Longhorn Cake. They're all good. Here is my adaptation. This confection is a retro chocolate lover's delight. Rich chocolaty cake topped with gooey, nutty chocolate frosting! This is a homey, unpretentious crowd pleaser.
2 sticks butter
1 cup water
4 tablespoons high quality cocoa powder*
2 cups all purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
1 cup chopped pecans**
1 box confectioner's sugar
1 teaspoon vanilla
Preheat oven to 375*
Grease a jelly roll pan [10.5 x 15.5 x 1]
In a 2 quart pan combine 2 sticks butter, 1 cup water and 4 tbsp. cocoa and bring to a boil. Remove pan from heat and add 2 cups flour, 2 cups sugar and 1/2 tsp. salt. Beat in 1 tsp. baking soda, 2 eggs and 1/2 cup sour cream. Pour mixture into the prepared pan and bake for exactly 22 minutes.
While the cake is baking prepare the icing:
In 2 quart pan combine 1 stick butter, 4 tbsp. cocoa, 6 tbsp. milk and bring to boil. Remove pan from heat and add 1 cup chopped pecans, 1 box confectioner's sugar and 1 tsp. vanilla. Stir well to combine. Spread over hot cake as soon as you remove the cake from the oven.
Cool before serving. Do not try to remove the cake from the pan, serve from pan!
*I prefer Valhrona cocoa powder available at Dean & Deluca and many online sources.
**Many recipes call for walnuts but I prefer pecans. Feel free to substitute your favorite nut.