1 stick butter
1 c. sugar
4 eggs
1 (16 oz.) can Hershey chocolate syrup
1 c. flour
1/2 c. nutmeats

Cream butter and sugar until fluffy; add eggs 1 at a time, beat thoroughly. Add chocolate syrup, blend, add flour and nuts. Batter is quite thin. Pour into greased pan 15 x 10 inches. Bake about 25 minutes at 350 degrees. Do not overbake. Cool. Frost with Buttercream Frosting.

BUTTERCREAM FROSTING:

6 tbsp. butter
1/2 c. cocoa
2 2/3 c. unsifted powdered sugar
1/3 c. milk
1 tsp. vanilla

Cream butter in small bowl. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency (additional tablespoon of milk may be needed). Blend in vanilla. Makes about 2 cups of frosting.