This moist cake is very popular because it is both quick and easy. It is great to have on hand, ideal to serve to big groups, ready to go on a picnic or add pleasure to anyone's lunch bag.

Preparation time:   20 min Baking time:   20 min Oven temp:   375 degrees F

For 1 10-by-15-inch cake you will need: 1 cup butter or margarine 1 cup water 1/4 cup cocoa 2 cups sugar 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla extract 1 cup sour cream 2 eggs Chocolate Frosting (recipe follows) 1 cup chopped pecans, optional

 

1. Combine butter, water and cocoa in 3-quart saucepan. Bring to boiling and boil 5 min. Remove from heat. 2. One at a time beat in sugar, flour, baking soda, salt and vanilla. Quickly beat in sour cream, then eggs. 3. Pour into well-greased 10-by-15-by-1-inch jelly roll pan. Bake at 375 degrees F for 20 min. 4. Meanwhile, make frosting. Rinse out same saucepan. Combine butter, cocoa and milk. Bring to boiling. Remove from heat. Vigoriously stir in powdered sugar and vanilla. Blend until smooth. 5. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. cool. Cut into squares of desired size. Chocolate Frosting: 1/2 cup butter or margarine 1/4 cup cocoa 1 Tbsp. milk 1 box (16 oz.) powdered sugar (sift if lumpy) 1 tsp. vanilla extract Tips: Use a 3-quart saucepan for preparing cake to prevent a boil over. All mixing is done in this one utensil. Cake can also be baked in 2 7-by-11-inch pans. To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve.