Sprinkle an 18-13 baking pan with nonstick spray or butter brush and set away.
Preheat oven to 175 degrees Celsius.
In a medium to large saucepan, add 1 cup water, 1 cup butter, and 1/2 cup cocoa.
Adduce to a boil on medium-high heat. The time it boils removes the saucepan from the stove.
Let it chill for a minute or two, then add two cups of sugar and two teaspoons of vanilla. Mix and set away.
Meantime, in a medium bowl, combine two cups of flour, salt, and baking soda.
Add the dry ingredients to the ones in the saucepan and stir well.
Add 1/2 cup sour cream and 2 beaten eggs. Stirring To all lumps are Gone.
Empty the mixture into a greased pan and flowed the mixture evenly.
Bake for 20 minutes. The sides of the cake should start to pull away from the edge of the tray.
Check maturity by including a toothpick in the center of the cake. If it comes out clear, it is done, but if there is any wet mixture, bake for a few more minutes.
Take it out of the oven and let it chill for 15 minutes before surfacing it with glass. If desired, poke the cake with a fork to get a little more delicious glaze in the cake and make it even better.
While your cake is cooling, start melting the butter in a saucepan over medium-low heat.
Add cocoa and mix until it starts to boil.
Eliminate from heat, add milk and vanilla, and mix.
By degrees add powdered sugar /stirring, Until soft.
Pour the glaze over the cake and let it cool for 10-15 minutes before serving to set the glaze.
Enjoy!
