Ingredients
For the Cake:
2 cups all-purpose flour 2 cups white sugar 1 tsp baking soda ½ tsp salt ½ cup sour cream 2 eggs 
1 cup butter (melted) 
1 cup water 
5 tbsp unsweetened cocoa powder 
For the Icing: 6 tbsp milk 
5 tbsp unsweetened cocoa powder ½ cup butter 4 cups confectioners’ sugar 1 tsp vanilla extract 1 cup chopped walnuts (optional) 
Directions
Preheat Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10×15-inch pan.
Make the Cake Batter In a large bowl, whisk together flour, sugar, baking soda, and salt. Beat in sour cream & eggs until smooth. Set aside. In a saucepan, melt 1 cup butter over low heat. Stir in 1 cup water & 5 tbsp cocoa powder and bring to a boil. Remove from heat and let cool slightly. Slowly mix the cocoa mixture into the flour mixture, stirring until smooth.
Bake the Cake Pour the batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Make the Chocolate Icing In a saucepan, heat milk, cocoa powder, and butter until it boils. Remove from heat and stir in confectioners’ sugar & vanilla. Fold in walnuts if using.
Frost & Enjoy! Pour warm icing over the warm cake for a glossy finish. Let it cool & set before slicing.
Time & Nutrition
Prep Time: 15 mins | Cook Time: 20 mins | Total: 35 mins
Calories: ~450 kcal per slice
PRO TIPS: Extra Fudgy? Add a touch of espresso powder to the batter.
Nut-Free? Skip the walnuts or replace them with toffee bits!
Serving Ideas? Top with whipped cream or vanilla ice cream.
Enjoy this decadent, Southern-style Texas Sheet Cake—a chocolate lover’s dream! 
