Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 cup | BUTTER |
| 1 cup | WATER |
| 4 tablespoons | COCOA PWDR |
| 2 cups | FLOUR |
| ½ cup | BUTTER |
| 4 tablespoons | MILK |
| 1 cup | NUTS (CHOPPED) |
| 2 cups | SUGAR |
| ½ teaspoon | BAKING SODA |
| 2 larges | EGGS |
| 1 cup | SOUR CREAM |
| 1 \N | BOX CONFEC.SUGAR(SIFTED) |
| 1 teaspoon | VANILLA |
| 4 tablespoons | COCOA |
CAKE
FROSTING
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.
From: Cindy Goslin, Cyberealm BBS Watertown NY 315-786-1120