1 c. sugar
1 tsp. baking powder
1 (16 oz.) can Hershey's chocolate syrup
1 stick butter
Dash of salt
4 eggs
1 tsp. vanilla
1 c. flour

Cream sugar and butter; add eggs one at a time. Mix flour, salt, and baking powder. Add alternately with syrup to egg mixture. Add vanilla. Bake in 13x9x2 inch pan for 40 minutes at 325 degrees.

ICING:

1 stick butter
1/2 c. evaporated milk
1 c. sugar
1/2 c. chocolate chips

Mix butter, milk and sugar. Boil 1 minute. Add chocolate chips. Beat until melted. Pour over hot cake. Cool cake before freezing. Freezes for 3-4 months.

I use disposable 13x9x2 inch pans (one per recipe) or 2 disposable 8 inch square pans (two to one recipe).