Cake Ingredients:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups self-rising flour
2 eggs
1/2 cup sour cream
1 tsp. vanilla
Frosting Ingredients:
1/2 cup butter
1/4 cup cocoa
6 Tbsp. milk
1 lb. box powdered sugar
1/2 tsp. vanilla
Directions:
Pre-heat oven to 350 degrees. Combine butter, water, and cocoa in a saucepan over medium heat. Heat until butter is completely melted. Once butter is melted, pour in a mixing bowl and add the remaining ingredients. (Be careful about the eggs, you may want to temper them before you add them to this mixture) Mix ingredients thoroughly and pour into a greased 15X10X1-inch jelly roll pan. Bake for 20 minutes. For frosting, combine butter, cocoa, and milk in a saucepan. Bring to a boil. Once mixture boils, remove from heat and pour into a mixing bowl. Add powdered sugar and vanilla and beat well. Pour on top of hot sheet cake.
*Do not prepare the frosting too early because it will harden in the bowl. I get my ingredients together while the cake is baking. Once I remove the cake from the oven, I prepare the frosting and spread it over the cake. Also, the frosting will run over the cake quickly because it is hot. Be careful not to pour too quickly because the frosting will run over the edges of the sheet pan.*
