Recipe information
Yield
serves 20-24
Ingredients
Cake
1
cup (2 sticks) butter
1
cup water
4
tablespoons cocoa powder
2
cups all-purpose flour
2
cups granulated sugar
1
teaspoon baking soda
1
/2 teaspoon salt
2
eggs
1
/2 cup sour cream
Icing
1
/2 cup (1 stick) butter
6
tablespoons milk
4
tablespoons cocoa powder
1
pound confectioners’ sugar, sifted
1
teaspoon vanilla extract
1
cup chopped pecans (optional)
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, granulated sugar, baking soda, and salt. Add the butter mixture all at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 18 × 12 × 1-inch pan and bake for 20 minutes.
Step 2
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.