Texas Sheet Cake

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1 c. butter
1/4 c cocoa powder
1 c water
2 c flour
2 c sugar
1 t baking soda
1/2 t salt
1/2 c sour cream
2 eggs, beaten

Frosting:
1/2 c butter
1/4 c + 2 T milk
1 lb powdered sugar
1/4 c cocoa
1 t vanilla
1 c pecan pieces (optional)

Yields 20-24 servings

Cooking day:
Combine butter, cocoa and water in saucepan, brinign to a boil.  Remove from heat and coolislightly.  Combine flour, sugar, baking soda and salt in mixing  bowl.  Add sour cream and beaten eggs,.  Add cocoa mixture and mix well.  Pour into greased and floured 15/10" jellyroll pan, or two 8x8 or 9x9 pans.  Do not make in 9x13 as it reportedly will not turn out as well.  Bake at 350 degrees for 20-25 minutesor until cake springs back when touched.  Frost while warm. 

For frosting, place butter an milk in a medium saucepan and bring to a boil.  Remove from heat and add powdered sugar, cocoa and vamillla.  Add nuts now if desired.  Allow frosting to cool for about five minutes, sitirring occasionally.  Pour frosting evenly over warm cake and spread with knife.  Allow to cool completely and cover with layer of plastic wrap then heavy foil.  Freeze. 

Serving Day:
Allow cake to thaw and serve.  This cake is delivious after freezing.  It will be very moist!

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