2 c. all purpose flour
1 tsp. baking soda
1/2 c. dairy sour cream
1 tsp. salt
2 c. white sugar
3 eggs, beaten
1 c. butter
1 c. water
2 squares (2 ounces) unsweetened chocolate

Combine flour, soda, sour cream, salt, sugar and beaten eggs in a large bowl. Mix until smooth; set aside. In a small saucepan, combine butter, water and chocolate; bring to a boil. Add chocolate mixture to batter; mix together very well. Batter will be thin. Pour batter into greased 17 x 11 x 1 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Cool in pan on wire rack.

ICING:

1/2 c. butter
1/3 c. milk
1 c. brown sugar
2 squares (2 ounces) chocolate
1 c. chopped nuts
1 c. confectioners sugar
1 tsp. vanilla

Combine butter, milk, brown sugar and chocolate in heavy saucepan. Bring to boil; do not stir. Boil for 3 minutes. Remove from heat; immediately stir in the nuts, sugar and vanilla. Pour hot icing onto center of cake; spread gently to outer edges. Cool and cut into squares. Yield: 40 squares, 2 inches each.