Texas Sheet Cake

 Cake:
1 cup unsalted butter
4 heaping tablespoons cocoa powder
2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1/2 cup sour cream
1 tsp baking soda
2 eggs

Frosting: 
1/2 cup unsalted butter
6 Tbsp milk
4 Tbsp cocoa powder
16 oz confectioners sugar
1 tsp vanilla extract
1 cup chopped pecans or walnuts

Heat oven to 375. Coat 15x10 pan with nonstick cooking spray.  Place butter, 1 cup water, and cocoa in a saucepan.  Heat to boiling, stirring occasionally.  Remove from heat.  Add flour, sugar, and salt.  Stir in sour cream, baking soda and eggs.  Mix until blended; pour into prepared pan.  Bake at 375 for 22 minutes.  

Place butter, milk and cocoa in a saucepan.  Heat to boiling, stirring until bubbly.  Remove from heat; beat in sugar, vanilla, and nuts**.  Spread on cake until warm.   (**you can sprinkle nuts on top of frosting instead of mixing in if preferred)

This cake is so delicious and moist. 

Makes 24 servings