Pat Miller

For the cake:

• 1 cup (2sticks) unsalted butter
• 4 heaping tablespoon cocoa powder
• 2 cup flour
• 2 cups sugar
• 1/2 cup sour cream
• 1 teas baking soda
• 2 eggs

Frosting:

• 1/2 cup unsalted butter
• 6 tablespoon milk
• 4 Tablespoons cocoa powder
• 1 box (16 oz.) confectioners sugar
• 1 t. vanilla
• 1 cup pecans or English Walnuts

Cake – Heat oven to 375 degrees. Coat a 15 x 10 x 1 (Jelly Roll Pan) pan with cooking spray.
Place butter, 1 cup water and cocoa in saucepan. Heat to boiling, stirring occasionally.
Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs.
Mix until blended, pour into prepared pan.  Bake at 375 Degrees for 22 minutes.

Frosting – Place butter, milk and cocoa in a saucepan. Heat until boiling, stirring until bubbly.  Remove from heat; beat in sugar, vanilla and nuts.  Spread on cake while still warm.