Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan or rimmed baking sheet.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil, then remove from heat.
Pour the hot cocoa mixture over the dry ingredients and stir until smooth.
In a separate bowl, whisk together the eggs, sour cream, and vanilla extract. Add this mixture to the batter and stir until well combined.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Bring to a boil, then remove from heat.
Stir in the vanilla extract and powdered sugar until smooth.
Once the cake is done baking, immediately pour the warm frosting over the hot cake and spread it out evenly.
Sprinkle chopped pecans or walnuts over the frosting if desired.
Allow the cake to cool completely before slicing and serving.
Enjoy this classic Texas Sheet Cake with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert!
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