2 c. flour
2 c. sugar

Set aside. 4 tbsp. Hershey's dark cocoa 1 c. water

Bring butter, cocoa and water to a boil. 1 tsp. baking soda 1/2 c. sour milk 1 tsp. vanilla

Bring butter, Hershey cocoa and water to a boil; add to flour and sugar; blend. Mix in remaining 4 ingredients until smooth. Bake in greased and floured 13 x 9 inch cake pan at 375 degrees for 35-40 minutes or can be baked in a sheet pan (grease and flour) at 400 degrees for 15 minutes.

CHOCOLATE ICING:

1 stick butter
4 tbsp. dark cocoa
6 tbsp. milk
1 box confectioners' sugar
1 tsp. vanilla
1 c. chopped pecans, optional

Bring butter, cocoa and milk to a boil, remove from heat. Stir in confectioners' sugar, vanilla and nuts; blend well. Ice cake while frosting is still warm.