1/4 lb. butter
1 c. sugar
4 eggs
1 c. flour
1 can Hershey chocolate syrup
1 c. nuts

Cream butter with sugar, add eggs. Beat well. Add flour, syrup and nuts. Bake in an 11 x 15 inch pan for 25 to 30 minutes at 350 degrees.

FROSTING:

1 c. sugar
1/8 c. corn syrup (light or dark)
1/4 c. milk
1/4 c. shortening
1 sq. unsweetened chocolate (or 3 level tbsp. cocoa and 1 tbsp. butter)
1/2 tsp. vanilla

Boil 1 minute and let set until cool and spread on cake.