Ingredients
1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
FROSTING:
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
6 tablespoons milk
1/2 cup chopped walnuts, toasted
Directions
In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth. Cool to room temperature. In a mixing bowl, combine flour, sugar and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs and baking soda; blend until smooth. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, cream butter. Combine the confectioners’ sugar and cocoa; gradually add to butter. Beat in the vanilla and enough milk to achieve spreading consistency. Frost the cake. Sprinkle with nuts. Refrigerate until serving.
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