Cocoa Cake

An easy way to satisfy a chocolate cake craving. I like this creamy icing, but you could also use a chocolate icing or whatever you prefer.

Cake:
1/3 cup butter
3/4 cup sugar
1 egg
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water
1/2 teaspoon vanilla

Creamy Nut Icing:
1/4 cup butter
4 teaspoons flour
Pinch salt
1/4 cup milk
1 1/2 cups icing (confectioners') sugar
3/4 teaspoon vanilla
1/4 cup chopped walnuts

Cake:
Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar and eggs together until light and fluffy.

Mix flour, cocoa, baking soda, baking powder and salt together. Mix water and vanilla together.

Remove beaters and add flour mixture to egg mixture alternately with water. Fold until smooth.

Spread batter in a greased 8 inch square pan. Bake for 30 minutes, until top of cake springs back when touched lightly. Remove from oven and cool.

Creamy Nut Icing:
Melt butter. Sprinkle in flour and salt. Stir to blend. Remove from heat.

Stir in milk, all at once. Return to moderate heat and cook, stirring constantly, until thick and smooth (don't worry if it separates a little).

Remove from heat and stir in icing sugar and vanilla. Set in a pan of ice water and stir until the frosting is thick enough to spread. Stir in nuts.

Spread over top of the cooled cake.