1 c. butter
1 c. water
1/4 c. cocoa
2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 c. sour cream
2 eggs
Chocolate Frosting (recipe follows)
1 c. chopped pecans, optional

CHOCOLATE FROSTING:

1/2 c. butter
1/4 c. cocoa
1 tbsp. milk
1 box (16 oz.) powdered sugar (sift if lumpy)
1 tsp. vanilla extract

1. Combine butter, water and cocoa in 3 quart saucepan. Bring to boiling and boil 5 minutes. Remove from heat.

2. One at a time beat in sugar, flour, baking soda, salt and vanilla. Quickly beat in sour cream, then eggs.

3. Pour into well greased 10 x 15 x 1 inch jelly roll pan. Bake at 375 degrees for 20 minutes.

4. Meanwhile, make frosting. Rinse out same saucepan. Combine butter, cocoa and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth.

5. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size.

Tips: Use a 3 quart saucepan for prepared cake to prevent a boil - over. All mixing is done in this one utensil. Cake can also be baked in 27 x 11 inch pans. To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve. Makes One 10 x 15 inch cake.