Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional but classic!)

Method

1. Heat the oven to 350°F and grease a 13×18-inch sheet pan.
2. Whisk the flour and granulated sugar together in a large bowl.
3. Bring 1 cup of the butter, the water and 1/3 cup cocoa powder to a boil in a saucepan, stirring until smooth, then pour the hot mixture over the flour and sugar and stir to combine.
4. Beat in the eggs, sour cream, baking soda, 1 teaspoon vanilla and the pinch of salt until the batter is smooth.
5. Pour the batter into the sheet pan and bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
6. About 5 minutes before the cake is done, melt the remaining 1/2 cup butter in a saucepan over medium heat, stir in 1/4 cup cocoa powder and the milk, and bring it to a gentle simmer.
7. Take the icing off the heat and whisk in the powdered sugar and remaining vanilla until smooth, then fold in the pecans if you are using them.
8. Pour the warm icing over the hot cake and spread it quickly to the edges before it sets, then leave the cake to cool in the pan before cutting it into squares.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).