Classic Chocolate Sheet Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 8 tbsp Cocoa
  • 2 cups Flour
  • 2 cups Granulated sugar
  • 3 3/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 6 tbsp Milk
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

• Other

  • Optional 1/2 cup finely chopped pecans (my family prefers without nuts

Found on dearcrissy.com

Ingredients

• 2  cups flour
• 1  teaspoon baking soda
• 1/2  teaspoon salt
• 1 cup (2 sticks) butter
• 1 cup water
• 4 tablespoons cocoa
• 2 cups granulated sugar
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup (1 stick) butter
• 6 tablespoons of milk
• 4 tablespoons cocoa
• 1 teaspoon vanilla
• 3 3/4 cups powdered sugar
• Optional 1/2 cup finely chopped pecans (my family prefers without nuts)

Directions

• Cake Preheat oven to 350 degrees. Grease and flour an 11 x 17 x 1-inch sheet pan (18 x 13 x 1-inch works too) sheet cake pan. In a medium bowl combine the flour, baking soda and salt and set aside. Melt the butter in a medium saucepan, add the water and the cocoa and bring to a boil stirring often. Remove from heat and add the granulated sugar, sour cream, eggs, vanilla, and the flour mixture. Stir until blended. Pour into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Icing In a medium pan heat the butter, cocoa and the milk and bring it to a boil, stirring often. Remove from the heat and whisk in the vanilla and the powdered sugar until smooth. If you’re having the optional pecans, add those now. Pour over cake while it is still hot. Cool before cutting. Makes 20 servings