Ingrients & Directions
–CAKE–
1 c BUTTER
1 c WATER
4 tb COCOA PWDR
2 c FLOUR
2 c SUGAR
1/2 ts BAKING SODA
2 lg EGGS
1 c SOUR CREAM
FROSTING
1/2 c BUTTER
4 tb MILK
1 c NUTS (CHOPPED)
1 BOX CONFEC.SUGAR(SIFTED)
1 ts VANILLA
4 tb COCOA
FOR THE CAKE: BATTER:BRING BUTTER,WATER,COCOA TO A BOIL.POUR INTO
MIXTURE OF FLOUR,SUGAR,SALT,BAKING SODA. ADD EGGS AND SOUR CREAM,MIX.
POUR INTO GREASED AND FLOURED 18 X 21″ PAN (LG.COOKIE SHEET) BAKE 22
MIN.AT 350.
FOR THE FROSTING: ABOUT 5 MIN.BEFORE CAKE IS DONE BRING
BUTTER,COCOA,MILK TO A BOIL. STIR CONSTANTLY. POUR INTO SIFTED SUGAR,
ADD VANILLA-BEAT UNTIL WELL MIXED ADD NUTS, POUR HOT FROSTING ONTO
HOT CAKE, SPREAD & LET COOL. ENJOY & PIG OUT.
Yields
10 Servings