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

Combine the first 3 ingredients; bring to boil, then cool. Add the flour and sugar. Beat in the eggs, sour cream and soda. Spread in greased and floured 12 x 15-inch jelly pan.

Bake at 325°F for 20 to 30 minutes, until toothpick inserted in middle comes out clean. Prepare icing immediately; spread on cake while warm.

Icing:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
about 3/4 box confectioners sugar
sprinkle of nuts (on top)

Note: I used whole box of confectioners sugar.

Heat the cocoa, butter and milk to boiling, then add the confectioners sugar. Mix well. Spread over warm cake, then sprinkle with nuts. Cut into squares and serve.