1 c. butter
1/2 c. cocoa
1 c. water
2 c. sugar
2 c. flour, unsifted
1 tsp. baking soda
2 eggs, slightly beaten
1/2 c. sour cream
2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease a 15 1/2 x 10 1/2 inch jelly roll pan well (or one that is 2 1/2 to 3 inch deep).

Combine butter, cocoa and water in a saucepan, bring to a full boil. While still hot, pour mixture over combined sugar, flour and baking soda. Mix well. Add eggs, sour cream and vanilla. Mix well. Pour batter into pan, bake 15 minutes. Do not over bake.

While cake is baking, make the icing. Ice cake immediately after removing from oven. Leave the cake in the pan and ice it as it is.

CHOCOLATE NUT ICING:

1/2 c. butter
1/4 c. cocoa
6 tbsp. evaporated milk
1 (16 oz.) box confectioners' sugar
1 c. chopped nuts
1 tsp. vanilla extract

Mix butter, cocoa and milk in a saucepan. Heat to boiling point. Add confectioners' sugar, nuts and vanilla, mix well. Additional milk may be added to make icing more spreadable. 20 to 24 servings. Great for pot luck suppers and such.

Total time of mixing, baking and icing should be about 25 minutes.