Ingredients
- Icing:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
Preparation
Step 1
Preheat oven to 350 F. Grease and flour a 10×15-inch sheet pan (like a jelly roll pan or cookie sheet with sides). In a large bowl combine the flour, sugar, baking soda and salt. Mix in sour cream. Beat in the eggs. Set aside.
In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil, then remove from heat. Allow to cool slightly, then stir cocoa mixture into the sour cream mixture, mixing until blended.
Pour batter into prepared pan. Bake at 350 F for 20 minutes, or until a toothpick inserted into the center comes out clean.
Icing: In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, and remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over hot cake as soon as you remove it from the oven. This is imperative.
Serves 35.