Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 TB unsweetened cocoa powder
Preheat oven to 350. Grease and flour jelly roll (10x15") pan.
Combine flour, sugar, soda, and salt. Beat in sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add water and cocoa. Bring mixture to a boil and remove from heat. Allow to cool a little, then stir into egg mixture, mix until blended. Pour batter into pan. Bake for 20 minutes or until toothpick comes out clean.
Frosting:
6 TB milk
5 TB unsweetened cocoa powder
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)
In large saucepan, combine milk, cocoa and butter. Bring to a boil and remove from heat. Stir in powdered sugar and vanilla. Fold in nuts, if using. Mix until well blended.
Frost cake while warm.
