CAKE:

2 1/3 c. flour
2 c. sugar
1 tsp. baking soda
1 c. butter
1 1/4 c. water
4 tbsp. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla extract

FROSTING:

1/2 c. butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 tsp. vanilla extract
1 lb. powdered sugar
1/2 c. chopped walnuts or pecans (opt.)

Mix flour, sugar and soda in bowl. Bring butter, water and cocoa to a boil in saucepan. Add buttermilk, eggs and vanilla. Beat well. Pour into greased 9"x13" pan and bake at 350 degrees for 30 minutes or until it tests done.

To make frosting, heat butter, cocoa and buttermilk to boiling. Remove from heat and mix in vanilla, sugar and nuts if desired.

Serves 9 to 12.

NOTE: A delicious, moist, chocolate cake. The frosting will be runny but it hardens as it cools. Cake freezes well. Good with peppermint ice cream. Also good with a 7 minute frosting.