TOPPING:

1 tbsp. butter
1 (1 oz.) block Hershey's baking chocolate
1 1/2 tbsp. milk
3/4 c. sifted confectioners sugar
1/4 tsp. vanilla

Melt butter and chocolate over hot, not boiling water. In a bowl beat sugar, milk and vanilla until smooth. Add chocolate mixture and beat at high speed for 2 minutes. Set aside.

CAKE:

3 blocks (3 oz.) Hershey's baking chocolate
1/3 c. butter
1 3/4 c. all-purpose flour (Gold Medal Unbleached)
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. sour cream
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts

Over hot water melt chocolate and butter; cool. Grease and dust with cocoa a 13x9x2 inch pan. In a large mixing bowl, blend at low speed the melted chocolate mixture and remaining ingredients except nuts. Scrape bottom and sides of bowl; mix 3 minutes at medium speed.

Pour batter into prepared pan. Place half teaspoon mounds of topping 1-inch apart on batter. With fork, streak the mounds lightly over batter, making a marbled effect. Sprinkle with nuts. Bake at 350 degrees for 35 minutes. Cool and serve with whipped cream or ice cream. (Yield 12-15 servings.)