Cake:

2 sticks butter or margarine

4 tablespoons (rounded) cocoa

1 cup water

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup sour cream (low-fat may be used)

2 eggs

1 teaspoon vanilla

Frosting:

1 stick butter or margarine

4 tablespoons (rounded) cocoa

1/3 cup milk

1 (16-oz) package powdered sugar

1 teaspoon vanilla

1 cup walnuts, chopped & toasted

1 dash salt

In a saucepan melt two sticks of butter or margarine; blend in four rounded tablespoons of cocoa. Add 1 cup water. Stir over medium heat until mixture comes to a boil. Remove.

In large bowl, mix together 2 cups flour, 2 cups sugar, 1/2 teaspoon salt, and 1 teaspoon baking soda. Pour boiled mixture slowly into dry ingredients while beating at medium speed. When well-blended, add 1/2 cup sour cream, 1 teaspoon vanilla, and two eggs. Mix well.

Pour into 15" x 10" jelly roll pan that has been greased and dusted with flour. Bake 20-25 minutes at 350 degrees. Remove pan from oven and put frosting on while cake is hot.

Frosting: Melt one stick of butter or margarine in saucepan. Blend in four rounded tablespoons of cocoa. Add 1/3 cup milk; mix thoroughly and let come to a boil. Add 1 box of powdered sugar, one teaspoon vanilla; blend well. Add 1 cup chopped nuts. Add dash of salt.

Allow to cool. Cut into 2 inch squares.

Note: This cake stays in the pan for frosting and cooling. It travels well when taking cake to a party. Cut into 2" squares and serve on a platter or serve from the jelly roll pan. It is easy and always a hit!!