2 sticks butter
1 c. water
4 tbsp. cocoa
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 lg. eggs
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk or 1/2 c. milk plus 1 tsp. vinegar

FROSTING:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk, regular or canned
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts

Bring to a boil: butter, water and cocoa. Beat in large bowl: flour, sugar, salt, and soda. Add hot cocoa mixture. Beat in eggs, vanilla, and sour cream. Pour into large 11 x 15 inch 1 inch sides cookie sheet, greased. Bake at 375 degrees. Frost soon after removing from oven.

FROSTING: Bring to boil: butter, cocoa, and milk. Remove from heat and add powdered sugar and vanilla. Spread on cake. Top with nuts.