1 c. (2 sticks) butter
1 c. water
6 tbsp. cocoa
2 c. sugar
2 c. well-sifted self-rising flour
2 eggs
1/2 c. sour cream

In a saucepan, melt the butter and combine with the water. Add the cocoa and bring to a boil. Stir well and remove from heat. Add the sugar; mix well. Add the flour, stirring until smooth. Blend the eggs and sour cream into the mixture. Spread into a well-greased 13 x 9-inch baking pan.

Bake in 375°F oven for 40 minutes or until done.

Frosting:

1/2 c. (1 stick) butter, melted
1/4 c. cocoa
6 tbsp. milk
1 (1 lb.) box sifted confectioners sugar
1 tsp. vanilla

Combine all ingredients. Pour over the cake as soon as it comes out of the oven. It will make a very fudgy cake. Pecans sprinkled over the top are good too.

Serves 12 to 16.