1 c. butter
1 c. water
4 heaping tbsp. cocoa
2 c. flour
2 c. sugar
1 tsp. salt
1/2 c. sour cream
1 tsp. baking soda
2 eggs

Combine butter, water and cocoa and heat to boiling. Remove from heat and add to flour, sugar and salt. Beat with mixer until well mixed. Add cream, soda and eggs. Mix until blended. Pour into greased 15 x 11 x 1 1/2 inch pan. Bake 30 minutes at 350 degrees. Cool for 25 minutes and frost.

FROSTING:

1 stick butter
7 tbsp. milk
4 tbsp. cocoa
1 lb. confectioners' sugar (powdered sugar)
1 tsp. vanilla
1 c. chopped nuts

Combine butter, milk and cocoa until mixture bubbles. Remove from heat. Beat in sugar, vanilla and nuts. Spread over cake. Can be stored in refrigerator for fudgy taste.