1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. Hershey's cocoa
2 1/4 c. unsifted all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water

Cream butter, shortening and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine dry ingredients; add alternately with water to creamed mixture. Pour into 2 greased and floured 9 inch round layer pans or 2 (8 inch) squares pans.

Bake at 350 degrees for 35 to 40 minutes for 9 inch layers; 40 to 45 minutes for 8 inch layers or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost.