1 1/2 c Sugar
1 c Flour, Unbleached, Sifted
3/4 c Whole Wheat Flour, Stirred
2 ts Baking Soda
1 ts Salt
1 c Butter Or Regular Margarine
1 c Water
1/4 c Cocoa, Baking
2 lg Eggs, Beaten
1/2 c Sour Cream
COCOA FROSTING
1/2 c Butter Or Regular Margarine
6 ts Milk
1/4 c Cocoa, Baking
1 lb Confectioners Sugar
1 ts Vanilla Extract
Stir together sugar, flour, whole wheat flour, baking soda and salt in a
mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture
to a boil, stirring constantly. Remove from heat. Pour into flour
mixture. Mix well, using wooden spoon. Blend in eggs and sour cream,
mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in
preheated 375?F oven 30 minutes or until cake tests done. Cool in pan on
rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour
Cocoa Frosting over all. Cool completely. Cut into squares. COCOA
FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium
heat until butter is melted and mixture is smooth. Stir in confectioners’
sugar, that has been sifted. Continue cooking over low heat until
confectioners’ sugar is completely dissolved. Remove from heat. Stir in
vanilla. Frost cake immediately.
Yields
16