Ingredients
The following ingredients have 18 Servings
- 1 cup butter
- 1 cup water
- 1/2 cup cocoa
- 2 cups sugar
- 2 cups flour
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 cup sour cream
- 1 teaspoon vanilla
- FROSTING:
- 1/2 cup butter
- 1/4 cup milk plus more if needed
- 1 box (1 pound powdered sugar, sifted (4 1/4 cups sifted))
- 4 oz. softened cream cheese
- 1/2 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
Instruction
- Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
- Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
- Bake at 350 for 20 minutes. Make the frosting in the meantime.
- For frosting, combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
- Spread frosting over hot cake; cool and serve!
