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 ea Eggs; Large, 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 Box)
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 degree 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 Servings