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  • 2 sticks butter
  • 1⁄4 C cocoa
  • 1 C water
  • 2 C flour
  • 2 C sugar
  • 1⁄2 tsp salt
  • 1⁄2 tsp baking soda
  • 1⁄2 C sour cream (can substitute 1⁄2 C milk and 1 T vinegar)
    2 eggs
    1 tsp vanilla
    Peanut butter (optional)

In a saucepan bring to boil butter, cocoa, and water. Set aside.

Sift together flour, sugar, salt, and baking soda. Add to cocoa mixture. Mix until smooth.

Then add sour cream, eggs, and vanilla.

Grease and flour 10-1/2” x 15-1/2” pan (jelly roll pan or large cookie sheet with sides).

Pour mixture into pan and bake at 400 degrees for 20 minutes.


  • 1 stick butter
  • 1⁄4 C cocoa
  • 6 T milk
  • 1 box sifted confectioners’ sugar
  • 1 tsp vanilla
  • 1 C nuts

When the cake is baking, make icing.

Bring to boil butter, cocoa, and milk.

Remove from heat and add confectioners sugar and vanilla.

When the cake is out of the oven, spread with peanut butter before icing (optional).

Spread icing over hot cake. Sprinkle with nuts or stir nuts into icing if desired (optional).

NOTE: Bethany member-at-large Chris Wisecarver also makes this cake in a 9” x 13” x 2” pan for a thicker cake.