3/4 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. "self-rising" flour
3/4 c. Hershey's cocoa
1 1/3 c. water

Cream butter and sugar. Add eggs and vanilla, beat 1 minute at medium speed. Combine flour and cocoa, add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes then remove from pans. Cool completely.

Use cocoa instead of flour for prettier cakes.

CHOCOLATE ICING:

6 tbsp. Crisco shortening
3/4 c. Hershey's Cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla

Combine ingredients in mixing bowl. Beat to spreading consistency. Additional milk may be needed.