CAKE:

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

FROSTING:

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 tsp. vanilla
1 c. chopped nuts
1 lb. powdered sugar

In 2-quart saucepan, combine 2 sticks butter, water, 4 tablespoons cocoa; bring to a full boil. Remove from heat, quickly add flour, sugar, eggs, sour cream, salt and soda; stir together quickly. Pour into a 10x15x2 inch jelly roll pan, which has been greased and floured. Bake at 350 degrees for 20 minutes.

While cake is baking, make frosting. In small 1-quart pan, mix together 1 stick butter, milk, 4 tablespoons cocoa. When mixture comes to a boil, remove from heat. Gradually start adding powdered sugar. Beat vigorously. (Meanwhile cake is done.) Add nuts and vanilla. Frost while still warm. This gives the frosting a real glossy glaze look.