2 cups flour

2 cups sugar

1 teaspoon baking soda

1/4 cup butter

1 cup water

1/4 cup unsweetened cocoa powder

2 eggs

2/3 cup dairy sour cream

1 cup chopped pecans

Grease a 15 X 10 X 1-inch baking pan; set aside. 

Combine flour, sugar, baking soda and salt in a large bowl; set aside.

Combine butter, water and cocoa powder in a saucepan.

Bring mixture just to boiling, stirring constantly.

Remove from heat.

Add chocolate mixture to dry mixture; beat with an electric mixer on medium speed till thoroughly combined.

Add eggs, sour cream and vanilla.  Beat 1 minute. 

Stir in 1/2 cup of pecans.

Pour batter into prepared pan.

Bake in a 350 oven 20 to 22 minutes.

Meanwhile; Prepare Sheet Cake Frosting.

Pour warm frosting over warm cake, spread evenly.

Sprinkle remaining nuts over frosting.

Cool thoroughly.  Serves 24

Sheet Cake Frosting:

Combine 1/2 cup butter

1/4 cup unsweetened cocoa powder

1/4 cup milk in a saucepan.

Bring to boiling.

Remove from heat

Add 3 cups sifted powdered sugar

1/2 teaspoon vanilla.

Beat till smooth.

Add 1 to 2 tablespoons additional milk, if necessary, to make of spreading consistency.