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1
Preheat oven to 375 Degrees
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2
In a large saucepan, bring butter and water just to a boil.Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt, baking powder, and eggs and mix to combine. smooth.
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3
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375u00b0 for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
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4
NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
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5
For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners' sugar and vanilla.
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6
Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.
