1 c. butter
1 c. water
1/4 c. cocoa
2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 c. sour cream
2 eggs
Chopped nuts

CHOCOLATE FROSTING:

1/2 c. butter
1/4 c. cocoa
1 tbsp. milk
1 box powdered sugar
1 tsp. vanilla

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

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

3. Pour into Pam sprayed 10x15x1 jelly roll pan. Bake 375 degrees 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.