2 cubes butter
1 c. water
4 tbsp. cocoa powder
2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla (T & J use Mexican vanilla)
2 eggs
1/2 c. buttermilk or sour milk or sour cream

FROSTING:

3 tbsp. cocoa
1/2 cube butter
3 tbsp. milk
1 tsp. vanilla
2-3 c. powdered sugar
1 c. chopped nuts; optional

Boil 2 cubes butter, water, and cocoa. In large bowl mix sugar, flour, salt, and soda. Stir liquid into dry ingredients. Add 1 teaspoon, eggs, and sour cream. Mix well. Pour into greased cookie sheet (with sides), 11 x 14 x 1 inch. Bake 20 minutes at 350 degrees. Frost cake while still warm.

FROSTING: Melt butter, cocoa, and milk. Add vanilla. Whisk to remove lumps. Add powdered sugar 1 cup at time to desired consistency. Add nuts (will thicken more). Spread on warm cake. Spreads easier if not too thick. Cut in square when cool.