1/4 c. cocoa
1 c. hot water
3/4 c. butter
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
2 eggs, slightly beaten
1/2 c. buttermilk or thick sour milk
1 tsp. vanilla
1 c. chopped nuts

Mix cocoa into hot water and stir in butter. Allow to cool. Add eggs. Sift dry ingredients and stir into cocoa mixture. Beat in buttermilk, then vanilla. Add nuts. Spread on buttered cookie sheet or 10 x 15 inch jelly roll pan. Bake at 375 degrees for about 20 minutes. Frost with icing made with half cocoa and half powdered sugar, blended with a few drops of hot water. Add 2 tablespoons softened butter for a richer frosting. Just as good without icing. I also leave out salt and nuts.

To make sour milk: Put two or three tablespoons lemon juice in measuring cup. Add enough fresh milk to get right amount for recipe.