2 tbsp. (heaping) or 1/4 c. cocoa
2 c. sugar
2 eggs, beaten
1/2 c. butter
2/3 c. sour cream
1 tsp. vanilla
2 tsp. baking soda
2 c. flour
1 c. boiling water
Pinch of salt

Mix cocoa with enough hot water to form a thin paste. Add sugar, eggs, butter, sour cream and vanilla; mix well. Sift together soda, flour and salt. Add to the cocoa mixture and beat well. Finally, add 1 cup boiling water and mix well. Pour into a greased and floured 9"x13" baking dish. NOTE: This will make a thin batter, but it will thicken in the oven.

Bake at 325°F for 45 to 55 minutes.

CARAMEL FROSTING:

1/2 c. white sugar
1/2 c. brown sugar
1 c. whipping cream
2 tbsp. butter