Ingredients

• 2 eggs

• 8 ounces (226.8g) unsalted butter and 4 ounces salted butter

• 1 cup (250ml) water

• 1/4 cup (21.5g) Tante's pure cocoa powder

• 1/2 cup (110g) brown sugar

• 1.5 cups (300g) granulated sugar

• 2 cups (250g) all-purpose flour

• 1 teaspoon (6g) baking soda

• 3/4 teaspoon (3.75g) salt

• 1 cup sour cream (or buttermilk)

• 2.5 teaspoon vanilla extract

• 3.5 cups (437.5g) powdered sugar

• 1 cup (109g) chopped pecans (optional)

Method

Step 1

Preheat your oven to 350F/177C. Spray a 13x18-inch sheet pan and line the bottom with parchment paper. Set aside.

Step 2

Add butter, water, and cocoa to a large saucepan, place on medium-high heat, and bring to a boil.

Step 3

Remove the pan from the stove and add the brown and granulated sugar, followed by flour, baking soda, and salt. Mix until blended.

Step 4

Next, add eggs, vanilla extract, and sour cream. Mix with a hand-held mixer until thoroughly combined.

Step 5

Pour the cake batter into the prepared pan. Bake in preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for about 20-30 minutes.

Step 6

For the Chocolate Frosting add milk, Tante's pure cocoa powder, and butter to a medium saucepan. Bring to barely a boil, then immediately remove from heat.

Step 7

Stir in the powdered sugar and vanilla, and mix until blended. Spread frosting over warm cake.

Step 8

Sprinkle with roasted chopped pecans, or sprinkles, if desired.