Rating: 4.5 stars
799 Ratings
  • 5 star values: 647
  • 4 star values: 107
  • 3 star values: 33
  • 2 star values: 6
  • 1 star values: 6

I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

Recipe Summary

10 mins
20 mins
30 mins
1 10x15-inch jellyroll pan


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Nutrition Facts

256 calories; protein 2.4g; carbohydrates 35.8g; fat 12.5g; cholesterol 36.3mg; sodium 145.4mg. Full Nutrition