CAKE:

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

FROSTING:

6 tbsp. butter, softened
3/4 c. Hershey's cocoa
2 2/3 c. unsifted confectioners' sugar
1/3 c. milk
1 tsp. vanilla

CAKE: Cream butter and sugar until light and stuffy. Add eggs, one at a time and vanilla. Beat 1 minute at medium speed. Combine dry ingredients; add alternately with water to creamed mixture. Pour batter into two greased and floured cake. Bake at 350 degrees for 35 to 40 minutes for 8" pans or 30 to 35 minutes for 9" pans. Cool 10 minutes. Remove from pans. Frost cooled cakes.

FROSTING: Cream butter in small mixing bowl. Add cocoa and confectioners' sugar, alternately with milk. Beat to spreading consistency; blend in vanilla.