1/2 cup unsalted butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

1 teaspoon vanilla extract

3 1/2 cups powdered sugar

1 cup chopped pecans or walnuts (optional)

Directions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 18x13 inch baking sheet.

Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Set aside.

Prepare the chocolate mixture: In a large saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth. Bring the mixture to a boil, then remove from heat.

Combine the wet and dry ingredients: Pour the chocolate mixture into the bowl with the dry ingredients. Stir until well combined.

Add sour cream and eggs: In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Add this mixture to the cake batter and stir until smooth.

Bake the cake: Pour the batter into the prepared baking sheet, spreading it out evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the frosting: While the cake is baking, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and milk, whisking until smooth. Bring the mixture to a simmer, then remove from heat. Stir in the vanilla extract and powdered sugar, whisking until smooth. Fold in the chopped nuts, if using.

Frost the cake: When the cake comes out of the oven, let it cool for about 5 minutes. Then, pour the warm frosting over the warm cake, spreading it evenly.

Let it set: Allow the cake and frosting to cool completely before slicing and serving.

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Nutrition (per serving):

Calories: 350

Carbohydrates: 55g

Protein: 4g

Fat: 15g

Saturated Fat: 9g

Cholesterol: 60mg

Sodium: 180mg

Sugar: 45g

Fiber: 1g