CAKE:

2 c. flour
1 tsp. baking soda
1/2 c. dairy sour cream
1 tsp. salt
2 c. white sugar
3 eggs, beaten
1 c. butter
1 c. water
2 squares (2 oz.) unsweetened chocolate

ICING:

1/2 c. butter
1/3 c. milk
1 c. brown sugar
2 (2 oz.) squares chocolate
1 c. chopped nuts
1 c. confectioners' sugar
1 tsp. vanilla

Mix first 6 ingredients until smooth; set aside. In saucepan combine butter, water and chocolate; bring to a boil. Cool. Add this mixture to batter; mix together very well. Batter will be thin. Pour batter into greased and floured 17" x 11 1/2" x 1" jelly roll pan. Bake at 350 degrees for 25 minutes. Cool pan on wire rack.

To make Icing: Combine butter, milk, brown sugar and chocolate in heavy saucepan. Bring to boil; do not stir, boil for 3 minutes. Remove from heat; immediately stir in nuts, sugar and vanilla. Pour hot icing onto center of cake; spread gently to outer edges. Cool and cut into squares.

Makes 40 squares, 2" each.