FAMOUS TEXAS FUDGE CAKE

FOR THE CAKE:
3/4 cup unsweetened cocoa powder, divided use
1 cup water
2 cups (4 sticks) butter or margarine, divided use
3 cups all-purpose flour
3 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 large eggs
3/4 cup sour cream
3 teaspoons vanilla, divided use
FOR THE ICING:
3/8 cup milk
1 (1 pound) box powdered sugar
1 cup finely chopped nuts of your choice

TO MAKE THE CAKE:
Preheat oven to 350 degrees. Butter 13x9-inch baking pan.

Place 1/2 cup cocoa powder in medium saucepan; gradually stir in 1 cup water; bring to boil on medium-high heat. Add 1 1/2 cups butter and allow to melt; set aside.

Sift together onto wax paper the flour, sugar, baking soda and salt; add to hot mixture. Lightly beat eggs and add them to mixture along with sour cream and 1 1/2 teaspoons vanilla; stir to thoroughly combine. Pour mixture into prepared pan. Bake 30 minutes or until cake feels firm in center.

WHILE CAKE IS BAKING, PREPARE ICING:
In medium saucepan, combine the remaining 1/2 cup butter or margarine, milk and the remaining 1/4 cup cocoa powder; bring to boil. Add powdered sugar and beat until smooth. Add chopped nuts and the remaining 1 1/2 teaspoons vanilla.

Spread icing over hot cake. Cool before cutting.

NOTE:
If desired for easier portability, use a baking pan with plastic lid, sold at cookware stores and some supermarkets. Bring a sharp knife and spatula for cutting and serving.

Makes about 16 servings.
Adapted from source: Chicken Soup for the Soul Cookbook by Jack Canfield, Mark Hansen and Diana von Welanetz Wentworth