1stickunsalted butter8 tablespoons, room temperature
8ozcream cheeseroom temperature
1/3 cup + 1 tablespoonno sugar added strawberry jellyI used Crofters brand, see notes for fresh strawberry substitution
2 1/2 - 3cupspowdered sugar
For The Cake
Preheat the oven to 375℉.
Grease a 13x18 sheet pan and set aside.
Whisk together the flour, sugar, and salt.
Heat the butter, water, and cocoa in a saucepan over medium heat. Bring the mixture to a boil.
As soon as the cocoa mixture comes to a boil, remove it from the heat and add it to the flour mixture.Be sure to use a spatula to get as much of the chocolate mixture out of the pan as you can, and whisk until well incorporated.
Let the mixture cool for a few minutes before adding in the eggs, sour cream, and baking soda. Stir to combine.
Pour the cake batter into the greased baking sheet, scraping down the sides of the bowl with a spatula.
Bake for 18-20 minutes.
For The Frosting
In a stand mixer or with a hand mixer, combine the butter and cream cheese until creamy. (Be sure to use unsalted butter).
Mix in the vanilla and jam.
Slowly add in the powdered sugar until a thick and creamy frosting is formed.
Let the cake come to room temperature before frosting.
Eat at room temperature, or cold!
See post for tips!This cake works great if you want to half the recipe. Just use a 9x13 sheet pan.*For FRESH strawberry cream cheese frosting, heat 1 cup chopped strawberries with a splash of water over medium low heat. Continue to stir every few minutes until it reduces down to 1/4 cup. This will take bout 20 minutes. Substitute this mixture for the strawberry jam in the recipe above.