2 sticks butter
1 c. water
5 tbsp. cocoa
2 eggs
2 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
2 c. flour

FROSTING:

2 c. sugar
1/2 c. milk
1/2 c. butter
1 c. chocolate chips (milk chocolate chips not so strong)

Combine sugar and flour. Bring butter, water and cocoa to a boil and pour over the flour and sugar mixture. Add remaining ingredients, beat well. Pour into greased and floured 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake for 25 to 30 minutes at 350 degrees.

Meanwhile, boil for 3 minutes 2 cups sugar, 1/2 cup milk and 1/2 cup butter. Remove from heat; add the chocolate chips, stir until melted. Spread on hot cake.