• 1

  Preheat oven to 375°F. Butter a 16x10x1 inch baking pan (or Baker’s half sheet pan.)

• 2

  Mix flour and sugar in a large mixing bowl; set aside.

• 3

  In a saucepan, combine butter, cocoa, and water; bring to a boil and take off heat.

• 4

  Stir the butter/cocoa mixture into the flour/sugar mixture. Add sour cream, eggs, vanilla, baking soda and salt. Mix well.

• 5

  Pour into prepared pan. Bake 15-20 minutes or until cake tests done.

Icing

• 6

  In a large saucepan, melt butter on medium heat, sauté vegetables until translucent.

• 7

  Stir in liquid gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.

• 8

  Turn off heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

Notes

• !

  Spread icing over cake as soon as it comes out of the oven.