2 cups  flour

2 cups white sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

2 eggs

1 cup butter

1 cup water

5 tablespoons cocoa powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add 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 egg mixture, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

CHOCOLATE WALNUT ICING

6 tablespoons milk

5 tablespoons cocoa powder

½ cup butter

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup chopped walnuts

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