1 c. butter
2 (1 oz.) sq. unsweetened chocolate
1 c. water
2 c. firmly packed brown sugar
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) sour cream
2 eggs
1 tbsp. vanilla extract
1 c. chopped nuts, optional

Preheat oven to 350 degrees. In saucepan, melt butter and chocolate with water. Combine dry ingredients. In mixer bowl, beat sour cream, eggs, vanilla and chocolate mixture, then flour mixture until smooth. Add nuts. Pour into greased and floured 15x10 inch baking pan. Bake 25 minutes or until wooden pick comes out clean. Cool. Frost. Refrigerate. Makes one sheet cake.

FUDGY FROSTING:

In mixer bowl, beat: 1/2 c. sour cream 1 tbsp. butter 2 (1 oz.) sq. unsweetened chocolate, melted 1 tsp. vanilla

Beat until smooth.