Chocolate Sour Cream Sheet Cake

Cake:

Icing:

To finish:

Cake:
Preheat the oven at 180°C. Grease a 20 x 30cm cake tin and line with baking paper.

Sift the flour, sugar, cocoa, baking powder and salt into a large bowl.

In a separate bowl, add the eggs, sour cream, oil and vanilla essence. Beat well.

Add the wet ingredients to the dry ingredients together with the hot water and beat well until smooth. The batter will be quite thin.

Pour batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted comes out clean.

Cool for 20 minutes in the tin, then transfer to a cooling rack to cool completely.

Icing:
Beat the butter until light and fluffy. In a separate bowl, soft the icing sugar and cocoa together.

Gradually add to the butter and beat well until smooth. Add the vanilla essence and enough milk to make a thick but spreadable consistency.

Place a quarter of the icing into a piping bag fitted with a small star nozzle. 

Once the cake has cooled, placed it onto a large cake board or serving platter (or you can decorate it in the tin). 

Spread a thick layer of icing over the top. Use the piping bag to pipe a border of stars around the edge of the cake. Lastly sprinkle some sprinkles and mini Smarties around the edges.

Slice and enjoy!