2 c. all-purpose flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. butter
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
3/4 c. cocoa
4 tbsp. vegetable oil

Grease and lightly flour a 9 x 13 inch baking pan. Measure all ingredients into large mixer bowl and beat 1/2 minute on low speed, scraping sides of bowl frequently. Beat 3 minutes at high speed, stopping to scrape the bowl occasionally. Pour batter into pan. Bake 40-45 minutes at 350 degrees or until top springs back when touched lightly with finger. Cool.

FROSTING:

1/3 c. butter, softened
1/2 c. cocoa
3 1/2 c. confectioners' sugar
6 tbsp. sour cream

Mix the butter and cocoa thoroughly. Blend in confectioners' sugar. Stir in sour cream. Beat until smooth and creamy.

Also can be used to make about 28 cupcakes. Fill cupcake cups about half full. Bake for 20 minutes at 350 degrees. Frost.

Cake must be refrigerated when frosted because frosting is very soft. Remove from refrigerator 30 minutes before serving.