INGREDIENTS:
2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 eggs 1 cup butter 1 cup water | 5 tablespoons unsweetened cocoa powder 6 tablespoons milk 5 tablespoons unsweetened cocoa powder 1/2 cup butter 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped walnuts |
DIRECTIONS:
1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. |
2. | Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended. |
3. | Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. |
4. | For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake. |
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