2 sticks butter
1 c. water
1/3 c. cocoa
2 c. sugar
1 tsp. baking soda
2 c. flour
2 eggs
1/2 c. buttermilk (add 1 tsp. vinegar if you use sweet milk)
1 tsp. vanilla

Melt and bring to boil and stir butter, cocoa and water. Pour over the flour, sugar and soda mixture and mix well. Add eggs, vanilla, buttermilk and mix well.

CHOCOLATE CREAM FROSTING:

2 c. sugar
1/4 c. cocoa
1 tsp. vanilla
2 tbsp. corn syrup (white)
1/2 c. sweet milk
2 tbsp. butter
Nuts

Stir constantly while cooking. Cook 232 degrees. Remove from heat. Add 1 teaspoon vanilla, 2 tablespoons butter and stir. Cool to almost lukewarm, beat awhile, add 1 cup nuts then beat until thick and creamy. Spread on cake.