• Preheat oven to 350 degrees F.
• Spray a 9x13 inch pan with baking spray, line with parchment paper so it has handles on the side, or spray well with baking spray on top.

Cake:

• Place a medium saucepan over medium heat and add 1 cup butter, 1 cup water, and 1/2 cup cocoa powder. Stir for the butter to melt and to combine all the ingredients. Bring to a boil and remove from heat.
• Stir in 1 cup of sugar and vanilla extract.
• In another medium bowl combine 2 cups of flour, 1 cup granulated sugar, salt, and baking soda.
• Add the flour mix to the mixture in the saucepan. Stir to combine.
• Add sour cream and eggs and blend until fully combined with no lumps.
• Pour the batter into the prepared pan and spread evenly with a spatula.
• Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out with no wet batter on it. Careful to NOT overbake.
• Once done, let cool for 20 minutes before adding the frosting.

Frosting:

• Place a medium saucepan over medium heat and add butter and cocoa. Stir together until it comes to a boil, then remove from the heat.
• Add milk, vanilla, melted chocolate, and stir to combine.
• Spread the frosting over the slightly cooled cake.
• Garnish with chopped pecans.
• Serve this with milk or topped with vanilla ice cream.