Texas Sheet Cake

Serves 20-40
Cake:
1 c. buter
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. confectioners’ sugar, sifted
1 tsp vanilla extract
1 c. chopped pecans (optional)

Preheat oven to 350 degrees. For the cake, combine the butter, water, and 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 salt. Add the butter mixure all at once, and stir to blend, Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into 18x12x1 sheet pan nad 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 nut if desired.
**The Lady and Sons