2 c. flour
2 c. sugar
2 eggs
1 tsp. salt
1/2 c. sour cream
1 tsp. baking soda
1 c. water
2 sticks butter
4 tbsp. cocoa
2 tsp. cinnamon

Combine flour, sugar, eggs, salt, sour cream and soda. Mix well. Heat water, butter, cocoa and cinnamon in saucepan and bring to boiling point. Add cocoa mixture to flour and beat until smooth (can use mixer). Pour into greased and floured jelly roll pan or cookie sheet. Bake at 350 degrees for 20 minutes.

While warm, ice with topping.

NOTE: Batter is thin, but is delicious. Will keep for several days.

TOPPING:

1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 lb. powdered sugar
1 c. nuts, chopped

Combine butter, milk and cocoa in saucepan. Bring to boil. Add to powdered sugar and stir until smooth. Add nuts. Ice warm cake. 32 servings.

Calories 247, fat 12.3 gm, calories from fat 43%, sodium 202 mg.

Surgery