Ingredients
- 1 cup water
- 1 cup butter (2 sticks)
- 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 (1 stick)
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F and grease a 18×13” pan.
- Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
- Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
- In another small bowl mix together the sour cream, eggs and vanilla.
- Add sour cream/egg mixture to the flour mixture and mix until combined.
- 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.
- Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
- When the cake is about half-way through cooking, prepare the frosting.
For the Chocolate Sheet Cake Frosting
- Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
- 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.
- 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.
Notes
You can store any extra cake covered, in an air-tight container for 2-3 days.
Nutrition
Calories: 475kcal | Carbohydrates: 71g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 343mg | Potassium: 81mg | Fiber: 1g | Sugar: 56g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.2mg
