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A cousin of chocolate Texas sheet cake, this is a moist, buttery cake with a thin layer of vanilla icing. Easy to make in an hour, perfect for a crowd and it won’t last long!
Preheat oven to 375 F.
Put butter and water in a large microwave safe bowl. Heat it in the microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until everything is blended.
Pour the batter into an 11”x17” sheet pan that has been greased and floured.
Bake at 375 F for 20-25 minutes, until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from the oven to cool slightly while you make the frosting.
Put butter and milk into a medium sized microwave safe bowl. Heat in the microwave for 3-4 minutes. Add powdered sugar, vanilla, and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.