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1
Preheat oven to 325 degrees (175 C.).
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2
Grease a 15 x 10 inch jelly roll pan.
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In a large bowl, stir together the sugar, flour, baking soda and the salt.
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Add sour cream and eggs, then mix well.
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Sit this aside.
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In a medium sized, heavy bottomed pan, melt the butter on medium, then whisk in the water and the cocoa.
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Bring to a boil, whisking constantly.
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Remove from heat.
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Stir the cocoa mixture into the sugar/flour mixture, then add the vanilla.
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Mix well.
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11
This is very soupy.
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Pour cake batter into the prepared jelly roll pan and put in the oven on 325 degrees (175 C.) for 25 to 30 minutes.
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Note: I check the cake at about 25 minutes, by sticking a toothpick in the center of the cake and if it is not wet, then it is done.
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If the toothpick comes out with wet chocolate, then continue to bake another 5 minutes and check it again.
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Cook until the toothpick does not come out wet.
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When done remove from the oven and sit it on a cooling rack.
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Immediately spread the frosting on the cake.
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I drop spoon fulls on top of the cake and then I take a dinner knife and spread it around on the cake.
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You will have to work with it awhile, because at the edges the frosting will want to run off until it cools enough to hold.
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While the cake is baking, make the frosting.
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In the medium-sized, heavy duty pan (I use the same one as above, just rinsed out) add the first four ingredients (butter, cocoa, milk and salt).
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Cook stirring constantly for about 3 minutes, or until the butter has melted, then cook about 1 to 2 more minutes, until the mixture is slightly thickened.
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Take this off the stove and add the powdered sugar and vanilla, and mix well.
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(I do this by hand, but you can use a mixer, but not necessary) It should be really creamy.
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As soon as you take the cake out of the oven, start dropping the frosting by spoon fulls on top of the cake and take a dinner knife and start spreading it.
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Again, you will have to work with it for a little while, because until it cools some, it wants to run off the sides.
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As it cools, then add the nuts, and press them down into the frosting slightly.
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This helps them to stay on the cake.
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Cool Completely, serve.
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30
If not being served right away, cover completely with aluminum foil.
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NOTE: You can add a smidgen of cinnamon to the cake batter and frosting if you want to, but not much.
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32
Note: In the cake, you can also substitute 1-1/2 cups (350 ml) creamy peanut butter and 1/2 cup (125 ml) buttermilk for the sour cream.
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33
You need to add about 5 more minutes to the cooking time, test with toothpick until it does not come out wet.
