3 c. sugar
2 sticks butter (soft or melted)
6 eggs
2 c. flour
3/4 c. cocoa
3 tsp. vanilla
1 1/2 c. nuts (optional)

Mix all ingredients and spread in 9 x 12 inch or jelly roll pan. Bake at 250 degrees for 50 minutes.

FLUFFY COCOA FROSTING:

3/4 c. cocoa
4 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. evaporated milk (such as Pet)

Cream sugar and butter. Gradually add cocoa and milk. Add vanilla. Beat on high until fluffy.