1 3/4 c. all-purpose flour
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
1 c. buttermilk
1 tsp. vanilla

Preheat oven to 350°F. Sift flour, baking powder, salt and baking soda together. Set aside. Cream shortening, add sugar gradually, creaming until light and fluffy. Add eggs to the creamed mixture, one at a time. Beat well after each addition.

Melt milk chocolate over warm water (double boiler); add to the creamed mixture and blend well. Add flour alternately with the buttermilk and vanilla. Pour into a greased and floured 9-inch cake pan and bake for 30 minutes at 350°F. When cool frost with Milk Chocolate Frosting.

Milk Chocolate Frosting:

1 Hershey's Giant milk chocolate bar
3 tbsp. milk
1 tbsp. butter
3/4 tsp. vanilla

Melt milk chocolate over warm water (double boiler). Add milk and butter. Mix together until smooth. Remove from heat and add vanilla. Beat until of spreading consistency. Frosts one (9-inch) layer cake.

Submitted by: Lynn Rose