TEXAS SHEET CAKE

Cake:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

½ c sour cream

2 eggs

1 cup butter

1/3 cup unsweetened cocoa powder

1 c water

1 1/2 teaspoons vanilla

Chocolate Frosting:

1/4 cup buttermilk

¼ c unsweetened cocoa

½ c butter 

3 3/4 cups sifted confectioners' sugar

1 teaspoon vanilla

1/2 cup chopped pecans, optional

Cake:

Beat sour cream and eggs. Add dry ingredients, Melt butter in pan. Stir in water. Add to mix.

Pour in greased and floured large cookie sheet.

Bake in a 350° oven about 25 minutes or until a wooden pick or cake tester inserted in center comes out clean. 

Frosting:
In a medium saucepan combine 1/4 cup butter and buttermilk. Bring to a boil. Ad cocoa and mix. Remove from heat; add sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired top with 1/2 cup coarsely chopped pecans.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. 
Makes 24 servings.