1/4 c. butter
1/4 c. shortening
2 c. sugar
1 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 c. Hershey's cocoa
1 3/4 c. unsifted all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
1 3/4 c. milk

Generously grease and flour 3 - 8 inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs.

Combine baking soda, cocoa, flour, baking powder and salt in bowl. Add alternately with milk to batter. Blend well. Pour into pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, remove from pans and frost.

LICKETY-SPLIT FROSTING:

3 c. unsifted confectioners' sugar
3/4 c. Hershey's cocoa
1/8 tsp. salt
6 tbsp. milk
2 tsp. vanilla
1/3 c. butter (softened to room temp.)

Combine sugar, cocoa and salt in large mixing bowl. Add milk and vanilla. Blend until smooth by mixer or hand. Add butter and beat until spreading consistency.