Mis En Place! Two mixing bowls, non-stick spray, whisks, 13x18x1” jelly roll and a medium sauce pan.

Heat the oven to 350 degrees Fahrenheit. Spray your jelly pan with the non-stick spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt until fully combined without lumps.

Cut the butter into chunks. Over medium heat in a medium sauce pan, bring the water, cocoa, vanilla and butter to a boil. Stir often and be sure not to burn.

Pour the cocoa mixture over the flour mixture. Mix to combine, then add the sour cream and eggs.

While the cake bakes, make the chocolate icing!

In a bowl, mix together the melted butter, milk and cocoa until well combined. In a large bowl, combine the powder sugar, cocoa mixture and vanilla.

You can frost the cake immediately for thinner icing that slightly melts into the cake, or allow to slightly cool for a thicker icing layer. If fully cooled, the icing may be slightly hard to spread, but can be warmed for 15 seconds to help pour and spread if needed. Otherwise icing the cooled cake will provide the thickest icing.