cake:

• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3/4 cup water
• 5 tablespoons cocoa powder
• 1/2 cup buttermilk or sour milk - see notes

• 2 eggs

  for frosting:

• 6 tablespoons buttermilk or sour milk
• 1/2 cup butter
• 5 tablespoons cocoa powder
• one 1 pound box powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped walnuts

1. prepare mini muffin tins either line with mini paper liners or use a baking spray that has flour in it. spray pans liberally. preheat oven to 350 degrees.
2. for cake: mix sugar, flour, baking soda, and salt in large bowl. set aside. combine water, cocoa powder, and butter in heavy sauce pan, bring to a boil. remove from heat, pour over dry ingredients, mix together until just combined. add buttermilk and eggs. blend well. batter will be thin.
3. with a small 1 tablespoon cookie scoop place one scoop of batter in each muffin cup. bake in preheated oven for 10-12 minutes or until cakes bounce back when lightly touched. remove from oven. if liners were not used let bites cool for about 10 minuets then using the tip of a knife gently remove from the pan and place on wire rack to cool completely.
4. for frosting: in a medium sauce pan heat milk, butter and cocoa until bubbly. mix in sugar and vanilla until smooth. add in nuts and blend until incorporated. carefully spoon about a tablespoon of frosting over each bite and let frosting set (if you can) before eating! enjoy!