Texas Sheet Cake

 This is a super simple recipe that's been in my recipe box for years! It's melt-in-your-mouth scrumptious!

Cake
1 cup (2 sticks) butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
½ cup sour cream
2 eggs, room temperature

Chocolate Frosting
¼ cup + 2 tbsp whole milk
½ cup (1 stick) butter
3¾ cups powdered sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup chopped pecans (optional)

Cake:
Preheat oven to 350F.
Grease and flour a 10 x 15  pan.
Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently.
Remove from heat and let cool for 10 minutes.
Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
Whisk together sour cream and eggs.
Combine the sour cream and egg mixture with the flour and sugar mixture.
Gradually stir in the warm cocoa mixture and mix well. 
Pour the batter into the prepared  pan.
Bake for 22-25 minutes.
The center of the cake should spring back when touched.

Chocolate Frosting
Bring the milk and butter to a boil.
Remove from heat.
Whisk in the powdered sugar, cocoa powder and vanilla extract.
Pour the frosting over the cake while the cake is still warm.
Quickly sprinkle on nuts if desired.