This very simple cake is extremely moist and chocolaty. You will enjoy the fact that it assembles easily and can be frozen. This is a cake-like brownie, not the dense chocolate fudge kind. Cake can be prepared 1 day earlier and stored in the refrigerator.

2 cups flour
2 cups sugar
1 teaspoon baking soda

1/2 cup butter ( 1 stick)
1 cup water
1/3 cup unsweetened cocoa

1/2 cup sour cream
2 eggs
2 teaspoons vanilla
1 cup chopped walnuts

Place flour, sugar and baking soda in large bowl of a mixer. In a saucepan, beat together butter, water and cocoa to boiling point. Pour butter mixture into bowl with flour mixture and beat for 1 minute or until blended. Beat in sour cream, eggs and vanilla until blended. Stir in nuts.

Pour batter into a lightly greased 10x15-inch jellyroll pan. Bake in a 350°· oven for 20 minutes or until a cake tester, inserted in center, comes out clean. Do not overbake. Frost with Chocolate Buttercream Frosting when cool and cut into 2-inch squares. Yields 35 2-inch cookies.

Chocolate Buttercream Frosting:
1 cup butter ( 2 sticks), softened
4 tablespoons unsweetened sifted cocoa
3/4 cup sifted powdered sugar
1 teaspoon vanilla

Beat butter until creamy. Beat in remaining ingredients until blended.

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