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

In saucepan boil butter, water, cocoa and salt. Remove from stove and add flour, sugar, eggs, soda and sour cream. Use hand mixer for mixing. Pour into ungreased jelly roll pan. Bake at 375 degrees for 20-25 minutes.

FROSTING:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk (1/4 c. milk)
1 lb. confectioners' sugar
1 tsp. vanilla
1 c. chopped nuts (optional)

While cake is cooking, boil butter, cocoa and milk. Remove from stove and add confectioners' sugar, vanilla and butter. Mix well using hand mixer. Also add nuts if desired. Spread on cake while cake is still warm and has been out of the oven for 5 (five) minutes.