This Texas sheet cake is a family favorite and perfect for chocolate lovers. The homemade fudge frosting is what takes this delicious cake recipe over the top!
Preheat the oven to 350°F. Butter a half sheet pan (18x13 inches) and set aside.
In a large bowl combine the flour, sugar, baking soda and salt. Set aside.
Heat the butter, water and cocoa in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and let sit 2 minutes. Then pour into the flour mixture. Stir until combined.
Stir in the sour cream, vanilla and eggs. Pour mixture into prepared pan.
Bake for 18-20 minutes, or until a toothpick comes clean. Halfway through cooking, start making the icing.
Chocolate icing
Melt the butter in a medium saucepan over low heat. Stir in cocoa powder. Once the mixture has melted and comes to a light simmer, remove from heat and slowly whisk in milk, vanilla and a pinch of salt. Then slowly stir in powdered sugar.
Evenly pour the icing over the cake immediately when it comes out of the oven. Immediately spread out evenly with a rubber spatula.
Allow to cool and then cut into squares.
Notes
Storage: Store leftovers in a covered container for up to 3 days. Freeze for up to 3 months. Nut lovers: Chop 1/2 - 3/4 cup pecans and mix into the frosting. Half the recipe: You can half this recipe and bake in a 9x13" baking dish.