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

Grease two 9 inch cake pans; dust lightly with cocoa. Cream butter and sugar gradually and beat together until fluffy. Add eggs one at a time beating well after each egg. Blend in vanilla. Beat at medium speed 5 minutes, scraping sides often. Combine flour, cocoa, baking powder, baking soda and salt. Add gradually to creamed mixture alternately with milk. Beat long enough to blend. Bake at 350 degrees for 35 - 40 minutes. Cool 10 minutes. Cool completely before frosting.

GROOM'S CAKE FROSTING:

3/4 c. butter
1 c. Hershey's cocoa
4 c. confectioners' sugar
1/2 c. plus 1 tbsp. hot milk
2 tsp. vanilla

Melt butter over low heat, add cocoa stirring constantly until smooth. Remove from heat. Combine confectioners' sugar and milk in large mixer; beat until smooth. Add warm chocolate mixture and vanilla to confectioners' sugar. Beat on medium speed until smooth and slightly thickened, about 5 - 10 minutes. Cool to warm temperature to spreading consistency (about 1/2 hour). Makes about 3 cups.