Texas Sheet Cake

I love this cake because it has sour cream, so it turns out nice and moist. I also love this cake because you can make it a day or two in advance, frosted and all, and it can sit on your counter with nothing covering it and still taste fabulous. I make the frosting while the cake is cooking, because it needs to be frosted soon after it comes out of the oven.

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 Tbsp cocoa

6 Tbsp milk
5 Tbsp cocoa
1/2 cup butter
4 cups powdered sugar
1 Tbsp vanilla

Preheat the oven to 350. Grease and flour a 10x15 jelly roll pan.
Sift together the flour, sugar, baking soda, and salt. Mix in the sour cream and the eggs. Set aside. In a saucepan, melt the butter; then stir in the water and cocoa. Bring mixture to a boil, remove from heat, cool slightly, and stir into the flour and sugar mixture until well incorporated. Pour into the pan and bake for 20 minutes.

While the cake is baking, melt the 1/2 cup butter in a saucepan and then mix in the cocoa and milk. Bring to a boil, remove from heat, and beat in the powdered sugar and vanilla until smooth. Spread over the warm cake.

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