Moist and Delicious Chocolate Sheet Cake

My husband loves this cake. For a man who claims to not like chocolate cake or frosting very much, I guess that says something about the cake. The frosting, which is poured on while the cake is still warm, soaks into the cake helping make a fudgy moist consistency.

Don’t be tempted to use Dutch Process cocoa for the baking soda, it gives a bitter taste to the cake.

2 c. all-purpose flour
2 c. sugar
1 t. baking soda
1/8 t. salt
16 T (2 sticks) unsalted butter, cut into 16 pieces
1 c. water
1/3 c. unsweetened baking cocoa powder
3/4 c. sour cream
2 large eggs
1 t. vanilla extract

8 T. (1 stick) unsalted butter, cut into 8 pieces
1/3 c plus 1 T milk
1/4 c. unsweetened baking cocoa powder
4 1/3 c. confectioners’ sugar
1 t. vanilla extract

For the Cake:
Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour a 13x9” baking pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt. In a medium saucepan over medium high heat, bring the butter, water and cocoa to a boil, stirring to dissolve the butter. Whisk the butter mixture into the flour mixture, whisking until completely incorporated. Add the sour cream, eggs and vanilla. Beat well. Spread evenly into the prepared pan.

Bake about 33 minutes, until the cake springs back when pressed lightly in the center. Remove from the oven and set on wire rack to cool.

While the cake is cooling prepare the frosting.

For the Frosting:
In a large saucepan over medium heat, bring the butter, milk and cocoa to a boil, stirring to dissolve the butter. Remove from the heat and gradually stir in the confectioners’ sugar and vanilla. Pour over the warm cake.

Cool completely in the pan. Cut into squares and serve.

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