1 cup (2 sticks) butter
4 tbsp. cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs, beaten
1/2 cup dairy sour cream

Melt butter, cocoa and water. Bring to a boil. Add sugar, flour, salt, baking soda and vanilla. Mix the eggs and sour cream. Add all ingredients and mix well.

Bake in large 9x13x2-inch cake pan at 350°F for 20 to 25 minutes. Pour icing over cake at once.

Note: If you don't want the icing, you can just sprinkle top of cake with confectioners' sugar.

ICING:

1/4 cup cocoa (more or less to taste)
1/2 cup milk (start with slightly less)
1/2 cup (1 stick) butter
1 (1 lb.) box confectioners' sugar, sifted
1 tsp. vanilla

Cook first three ingredients together until bubbly. Then add confectioners' sugar and vanilla.

Pour frosting on hot cake when it comes from oven. Frosting may run over sides.

Variation: 1/2 cup chopped walnuts may be added to frosting (after vanilla).

Submitted by: Janice Barnes