CAKE:

2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 beaten eggs
1 tsp. vanilla
1/2 c. buttermilk (plain milk is OK)

Combine dry ingredients and set aside.

Bring to a boil: 1/2 c. vegetable oil 4 tbsp. Hershey's powdered cocoa or equivalent unsweetened squares of baking chocolate 1 c. water

Mix together well and remove from heat.

Into this hot mixture add the buttermilk, vanilla, and eggs in that order to allow mixture to cool a little before eggs are added; mix well. Add the dry ingredients slowly to hot mixture using a wire whip. Beat thoroughly.

Pour batter EVENLY into an 11 x 17-inch jelly roll pan. Bake at 400 degrees for 20-25 minutes. DO NOT OVER BAKE. Take out of the oven and immediately pour frosting over the cake. The frosting will melt into the cake creating a rich brownie. Will serve up to 35.

FROSTING:

1 stick butter
4 tbsp. Hershey's powdered cocoa or equivalent unsweetened squares of baking chocolate
6 tbsp. milk
4 c. powdered sugar
1 tsp. vanilla
1 c. chopped nuts (optional)

Combine butter, cocoa, and milk and bring to a low boil. Do not scorch. Add powdered sugar and vanilla. Using a wire whip mix together well until all the sugar is dissolved. Pour over the hot cake and sprinkle the nuts on top if you wish to use them.