Chocolate Sheet Cake

Chocolate Sheet Cake stays moist for several days.

Ingredients

Cake

  • 1 cup butter or margarine
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon baking soda

Frosting

  • 1/2 cup butter, softened
  • 3 3/4 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 6 to 7 tablespoons milk
  • 1/2 cup chopped walnuts or pecans, toasted

Instructions

  1. Cake: In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth.
  2. Cool to room temperature.
  3. In a bowl, combine flour, sugar and salt.
  4. Add cocoa mixture; beat on low speed just until combined.
  5. Add sour cream, eggs and baking soda; blend until smooth.
  6. Pour into a greased 13 x 9-inch baking pan.
  7. Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool on a wire rack.
  9. Frosting: In a bowl, cream butter.
  10. Combine the confectioners' sugar and cocoa; gradually add to butter.
  11. Beat in the vanilla extract and enough milk to achieve spreading consistency.
  12. Frost the cake.
  13. Sprinkle with nuts.
  14. Refrigerate until serving.

Servings: 12 to 16