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| 1 1/2 Tasse | sugar |
| 1 Tasse | Flour; unbleached, sifted |
| 3/4 Tasse | Whole wheat flour; stirred |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 1 Tasse | Butter or regular margarine |
| 1 Tasse | water |
| 1/4 Tasse | Cocoa; baking |
| 2 | Eggs; large, beaten |
| 1/2 Tasse | Sour cream cocoa frosting |
| 1/2 Tasse | Butter or regular margarine |
| 6 Teelöffel | milk |
| 1/4 Tasse | Cocoa; baking |
| 1 x ca. 450 g | Confectioners sugar; (1 box) |
| 1 Teelöffel | vanilla extract |
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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.
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