Chocolate Toffee Texas Sheet Cake

I feel like a fool.  A classic fool.  I have been shunning sheet cake for years. Why would I make a sheet cake? It's either a boring looking chocolate cake, or a slightly puffier brownie.  Why?

Well, I'll tell you why.  BECAUSE IT'S AMAZING.  Like, seriously amazing. And seriously easy.  I can't wait to make this for everyone for every event forever.

I researched multiple recipes online, merged different features and added sour cream, subbed toffee chips for the pecans, and added a pinch of coffee in the frosting.  
 
Recipe 

Cake:

• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 heaping tablespoons Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/4 cup plus 1 tablespoon sour cream
• 1/4 cup milk
• 2 eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Topping:

• 1 stick Butter
• 4 heaping tablespoons Cocoa
• 1/4 cup coffee
• 1/4 cup milk
• 1 teaspoon Vanilla
• ~16 oz Powdered Sugar
• 1 bag Heath Toffee Bits

Preheat the oven to 350.

In a large bowl, mix together the flour, sugar, salt, and baking soda.  In a medium saucepan, melt the butter. Whisk in the cocoa powder, then add the boiling water.  Let the mixture bubble for a minute, then turn off the heat and mix into the flour mixture.  In another bowl, beat the eggs then add the sour cream, milk, and vanilla.  Mix this into the batter, making sure the chocolate is cool enough so it doesn't cook the eggs. Pour the batter into an ungreased jelly roll pan, and bake for 20 minutes.

While the cake is baking, make the topping.  Melt the butter in a saucepan, and add the cocoa powder. Whisk in the coffee, milk, vanilla, and powdered sugar to make a thick glaze (or a thin frosting).  As soon as the cake comes out of the oven, pour the toffee bits on top of the cake, followed by the frosting.