Instructions
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Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet cake or jelly roll pan.
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In a saucepan, combine 1 cup butter, 1 cup water, and 1/4 cup cocoa powder. Heat over medium until smooth. Do not let it boil for too long.
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In a large bowl, whisk together 2 cups sugar, 2 cups flour, and 1/8 teaspoon salt.
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Pour the hot butter mixture into the dry ingredients, stirring continuously.
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Beat in 2 large eggs, one at a time, then add 1 teaspoon baking soda and mix well.
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Add 1/2 cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.
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Spread batter in the prepared pan and bake for 20 minutes or until a toothpick comes out clean.
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In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa powder, and 1/4 cup + 2 tablespoons milk. Heat over medium until it reaches a boil, then remove from heat.
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Stir in the sifted confectioners’ sugar and 1/2 teaspoon vanilla extract until smooth.
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Stir in chopped pecans or sprinkle them on top after spreading the icing, if desired.
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Pour the warm icing over the hot cake, spreading evenly to let it seep into the cake.
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Let the cake cool completely in the pan before slicing and serving.
