Susan Gass Flynn
Wife of Raymond.
Mother of Stephanie & Steven.
Cake
4 tablespoons cocoa powder
1 cup warm water
2 sticks butter, softened
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
˝ cup sour cream
2 large eggs, beaten
1 teaspoon vanilla
In a bowl, mix
together flour, sugar and baking soda; set aside. Place cocoa, water, and butter in a
saucepan. Bring to a boil. Remove immediately from heat and pour over
the flour mixture and stir to blend.
Add all sour cream, eggs and vanilla and stir to blend. Pour into a greased and floured 15 x 11 x
l-inch sheet pan. Bake in a preheated 350-degree
oven for about 20 minutes.
Frosting
4 tablespoons cocoa powder
6 tablespoons milk
1 stick
butter, softened
1 16-ounce box confectioners’ sugar
1 teaspoon vanilla
1 cup chopped pecans
Prepare frosting
five minutes before cake is finished.
Mix together butter, cocoa and milk.
Cook over
medium
heat and bring to a boil. Remove from
heat and stir in confectioners’ sugar, vanilla and pecans.
Pour over hot
cake!