1 3/4 c. cake flour, sifted
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
1/2 c. shortening
1 c. sugar
4 eggs
1/2 Hershey's giant milk chocolate bar (7 oz. size)
1 whole giant Hershey's milk chocolate bar for frosting
1 c. buttermilk
1 tsp. vanilla

SIFT - flour, baking powder, salt and soda together 3 times.

CREAM - sugar and shortening together until light and fluffy.

ADD - eggs, one at a time, to creamed mixture, and blend well, beating well after each addition.

MELT - Hershey bar over hot water, add to creamed mixture, blend well. Add the flour mixture alternately with the buttermilk and vanilla. Pour into two greased and floured 9 inch cake pans.

BAKE - at 350 degrees for 30 minutes. Check at 20 minutes and 25 minutes with toothpick as cake sometimes bakes faster than expected. Best when not overbaked.

MILK CHOCOLATE FROSTING:

1 Hershey's giant milk chocolate bar (7 oz. size)
1/4 c. milk (try tiny bit less the first time you make it)
1 tsp. vanilla
1 tbsp. butter

Melt Hershey bar over hot water. Add milk and butter and mix together until smooth. Remove from heat, add vanilla and beat until of spreading consistency. Yields enough frosting for 2 nine-inch layers.