CAKE:

1 c. (2 sticks) butter
1 c. water
4 tbsp. cocoa
2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
2 eggs
1 tsp. baking soda
1/2 c. sour cream

Bring to boil butter, water and cocoa; remove from heat; while still hot add flour, sugar and salt. Beat in 2 eggs, sour cream and baking soda. Pour into greased 10"x15" jelly roll pan. (Batter will be thin.) Bake at 375 degrees for 22 minutes.

FROSTING:

1/2 c. (1 stick) butter
4 tbsp. cocoa
6 tbsp. milk
1 (1 lb.) box confectioners' sugar
1 tbsp. vanilla
1 c. nuts, chopped

Mix and bring to boil butter, cocoa and milk. Stir in confectioners' sugar, vanilla and nuts. Beat well. Spread over cake as soon as it is removed from oven. Don't let icing cool before pouring over cake, as the cake will tear if icing hardens before spreading. Jelly roll pan is better than cookie sheet because it is deeper and will keep icing from running off.