2 sticks margarine
1 c water
4 rounded Tablespoons cocoa
2 c flour
2 c sugar
1/2 tsp salt
1 tsp soda
2 eggs
1/2 c sour cream
1 tsp vanilla

Combine margarine, water and cocoa in a saucepan & bring to a boil. Remove from heat & add sugar, flour, salt, soda, eggs, sour cream & vanilla. Bake in a jelly roll pan (11 x 17) at 350 degrees for 20 minutes.

Icing:
1 stick margarine
4 rounded Tablespoons cocoa
8 Tablespoons milk
1 pound box confectioner's (powdered) sugar
1 c chopped nuts
1 tsp vanilla

While cake is baking, melt margarine, cocoa & milk. Bring to a boil, then remove from heat & add sugar, nuts (*) & vanilla. Pour icing over cake when it comes from oven.

***We usually leave nuts out of icing and sprinkle on top of half of cake; leaving half plain for our family members who are allergic to nuts.

I also use butter instead of margarine.

Wow....even I might be able to make this....thanks!

Looks (sounds) great Judy!

I didn't know there were recipes over here...cool!

Thanks!