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

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