Cooking Time: 30 min
2 sticks (1 cup) butter
1 cup water
1/4 cup plus 2 tablespoons cocoa powder, divided
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
3 tablespoons milk
1 (16-ounce) box confectioners’ sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F.
2. In a small saucepan, combine 2 sticks butter, water, and 1/4 cup cocoa powder; cook over low heat until butter is melted, stirring occasionally. Remove from heat and pour into a large heat-resistant bowl to cool. Add flour, granulated sugar, eggs, sour cream, baking soda and salt; beat until well combined then pour into a 10- x 15-inch rimmed baking sheet.
3. Bake 25 minutes, or until a knife inserted in center comes out clean; set aside to cool.
4. In a small saucepan, make frosting by melting the 1/4 cup butter with milk and the remaining cocoa powder over low heat. Remove from heat and stir in confectioners’ sugar and vanilla; mix well then frost cooled cake.