Chocolate cake
1 cup water
1 tsp. salt
4 tbsp. cocoa
1 tsp. baking soda
1 cup butter (1/2 lb)
2 eggs, partially beaten
2 cups flour
¾ cup sour cream
2 cups sugar
1 tbsp. vanilla
Bring water to a boil in 2 qt. saucepan, add butter and cocoa. Cook while stirring until butter is melted and mixture is smooth. Remove from heat.
Mix the dry ingredients well in a large bowl. Add the chocolate mixture and mix well, add eggs and vanilla and mix well, add sour cream and stir until just blended in. Pour into greased 9″ x 13″ pan. Bake at 350° for 30 minutes.
Icing
6 tbsp. milk
½ cup butter (1/4 lb)
4 tbsp. cocoa
1 lb. powdered sugar
1 tbsp. vanilla
Make icing while cake is baking. Bring butter, milk and cocoa to a boil in 2 qt. saucepan while stirring and cook until butter is melted and mixture is smooth. Remove from heat. Mix in powdered sugar and vanilla until smooth. Icing should be syrupy when hot. Wait 10 minutes after cake is out of oven (otherwise it will fall!), and pour icing on cake. (Icing will seep into the pores of the cake.) Let iced cake sit about 1 hour before serving to allow icing to set up.
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