Ingredients

serves 20-24

　　

Cake

1 cup (2 sticks) butter

　　1 cup water

　　4 tablespoons cocoa powder

　　2 cups all-purpose flour

　　2 cups granulated sugar

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　2 eggs

　　1/2 cup sour cream

　　

Icing

1/2 cup (1 stick) butter

　　6 tablespoons milk

　　4 tablespoons cocoa powder

　　1 pound confectioners’ sugar, sifted

　　1 teaspoon vanilla extract

　　1 cup chopped pecans (optional)

　　

Step 1

Preheat the 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, granulated sugar, baking soda, and salt. Add the butter mixture 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 an 18 × 12 × 1-inch pan and bake for 20 minutes.

　　

Step 2

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.

　　Paula Deen's Kitchen Classics