Tex-Mex Sheet Cake

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1. 1Step 1: Preheat oven to 325 degrees F. Lightly grease (or spray with nonstick spray) a jelly-roll pan that is 15x10 inches.
2. 2Step 2: In a large bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ancho chili powder, and salt until well combined.
3. 3Step 3: Stir in sour cream, eggs, and 1 teaspoon vanilla until just combined.
4. 4Step 4: Meanwhile, melt 1 cup butter in a small saucepan over medium-high heat. Stir in water and 1/4 cup cocoa and bring to a boil stirring constantly until smooth. Cool slightly then stir into cake batter.
5. 5Step 5: Pour cake batter into prepared pan and cook about 20-25 minutes or until toothpick comes out clean.
6. 6Step 6: When cake is almost done, start preparing icing by melting 1/4 cup butter in small pan over medium-high heat. Stir in milk, cajeta, and 1/4 cup cocoa powder. Bring to a boil while stirring constantly. Slowly stir in powdered sugar and continue stirring until smooth. Stir in 1 teaspoon vanilla. Cool slightly but keep warm.
7. 7Step 7: Pour icing over warm cake (be careful that frosting does not go over edge of pan). Cool cake in fridge or on wire rack for frosting to set.