2 c. flour
2 c. sugar
1/2 tsp. salt

Sift flour with sugar and salt.

1/2 lb. butter
1 c. water
4 tbsp. cocoa

Bring to a boil and pour over flour mixture.

2 eggs, well beaten
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Add to beaten eggs and mix with flour mixture.

Bake in greased and floured cookie pan, 11 x 17, for 20 to 30 minutes at 350 degrees. Also freezes well.

CHOCOLATE FROSTING:

1/4 lb. butter
4 tbsp. cocoa
5 or 6 tbsp. milk
1 box confectioner's sugar
1/2 c. chopped walnuts or pecans
1 tsp. vanilla

Mix butter, cocoa, milk in pan and heat at low temperature. DO NOT BOIL. Remove from heat, add sugar, nuts, vanilla and mix well. Frost cake while still hot.

Servings depend on size of squares you make.

Square Dancer's Favorite - Dorothy Smith, Ohio.