2 1/4 c. flour
2 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
3/4 c. water
1/2 c. dairy sour cream
2 eggs

FROSTING:

3 c. powdered sugar
1/4 c. dairy sour cream
1/4 c. butter, softened
2 oz. (2 sq.) unsweetened chocolate, melted & cooled
3 tbsp. milk
1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour 15 x 10 inch jelly roll pan. Lightly spoon flour into measuring cup; level off.

In large bowl combine flour, sugar, cocoa, soda and salt.

In small saucepan, over medium heat, bring butter and water just to boiling. Add liquid to flour mixture, blending at low speed until moistened. Add sour cream and eggs; beat 3 minutes at medium speed.

Pour into prepared pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl combine powdered sugar, sour cream and butter. Add chocolate, milk and vanilla. Beat until smooth and creamy. Frost cake. Cut into squares. Store in refrigerator, covered. 24-30 servings.