Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 cup unsalted butter
1 cup water
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup milk
3 tablespoons unsweetened cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 10×15-inch sheet pan.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, beat the sour cream and eggs until smooth.
4. In a saucepan, combine butter, water, and cocoa. Bring to a boil, then remove from heat.
5. Pour chocolate mixture into dry ingredients. Stir until smooth. Add egg mixture and vanilla. Mix well.
6. Pour batter into pan and bake for 20 minutes or until toothpick comes out clean.
7. While cake bakes, prepare frosting: In a saucepan, melt butter. Add milk and cocoa powder. Bring to a boil.
8. Remove from heat, stir in powdered sugar and vanilla until smooth.
9. Pour warm frosting over warm cake. Sprinkle pecans on top.
10. Let cake cool at room temperature before slicing and serving.
Notes
You can skip the pecans for a nut-free version.
Store covered at room temperature for up to 3 days.
For an extra fudgy cake, don’t overbake — edges should be firm but center moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg