TEXAS SHEET CAKE

Cake
1 c. butter
1 c. water
4 Tbsp. cocoa powder
2 c. flour
2 c. sugar
1 tsp. baking soda
½ tsp. salt
2 eggs
½ c. sour cream
Icing
½ c. butter
6 Tbsp. milk
4 Tbsp. cocoa powder
1 lb. sifted confectioners’ sugar
1 tsp. vanilla extract
1 c. chopped pecans (optional)
* Preheat the oven to 350 degrees. For the cake, combine the butter, water, and the cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and slat. Add the butter mixture at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 8x12x1 inch pan and bake for 20 minutes. Just before the cake is done, make the icing. Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.