2 sticks (1 c.) butter
1 c. water
1/4 c. Hershey's cocoa
2 c. sugar
2 c. flour
1/2 tsp. salt
1/2 c. sour cream
2 eggs
1 tsp. baking soda

ICING:

1 stick (1/2 c.) butter
1/3 c. milk
1/4 c. Hershey's cocoa
1 box sifted powdered sugar
1 tsp. vanilla

In a 2 quart saucepan, bring butter, water, cocoa to a boil. Remove from heat. Add sugar, flour and salt. Blend together. After well blended, add sour cream, eggs and baking soda. Mix well. Bake in floured 11 x 16 inch cookie sheet for 20 to 22 minutes at 375 degrees.

ICING:

In a saucepan, bring butter, milk and cocoa to a boil. Remove from heat and add powdered sugar and vanilla. Ice when cake is warm.