The Best Texas Sheet Cake

Stir together the sugar, flour, baking soda, and salt in a large bowl. With a mixer, mix in your eggs and sour cream and beat on low. Melt the butter in a medium saucepan over medium heat and add in the cocoa and water and bring to a boil. Remove from heat and slowly add the hot mixture into the sugar/flour mixture mixing on low.

Pour the batter into a lightly greased jelly roll pan (12×17). Bake for 18-20 minutes at 375F. Let the cake cool for about 10-15 minutes before frosting.

For the frosting, soften the butter in the microwave for about 30 seconds if not already at room temperature. Slowly beat the powdered sugar, vanilla, evaporated milk, and cocoa powder into the melted butter until smooth. Spread frosting over the cooled sheet cake with a knife. Served best with vanilla ice cream.