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 x 12 x 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.