- 3 sticks butter (divided)
- 8 Tbsp. cocoa (divided)
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1/2 teasp. salt
- 1/2 cup sour cream
- 2 eggs
- 1 teasp. baking soda
- 6 Tbsp. milk
- 1 pound confectioner’s sugar
- 1 teasp. vanilla
- 1 cup chopped walnuts (more or less)
- Preheat oven to 375°.
- Grease and flour a cookie sheet (1″ side).
- Bring to a boil 2 sticks butter, 4 Tbsp. cocoa, and water.
- Add flour, sugar and salt.
- Mix sour cream, eggs, and soda and add to chocolate mixture.
- Spread in the prepared cookie sheet, and bake for 22 minutes.
- Prepare icing in the same bowl:
- Melt remaining stick of butter and combine with remaining 4 Tbsp. cocoa and milk.
- Add confectioners sugar and vanilla.
- Ice cake as soon as removed from oven.
- Sprinkle with nuts
- Remembered as a recipe that would feed a hoard of teenagers.
Ruth Goucher Shoemaker’s recipe box from Dotty Sullivan, mid 1960s.
(4.00 out of 5)