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

Generously grease and flour two 9 inch or three 8 inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl. Add alternately with milk to batter. Blend well. Pour into prepared pans. Bake at 350 degrees for 30 to 35 minutes for 9 inch pans and 35 to 40 minutes for 8 inch pans, or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans.

CHOCOLATE CONFECTIONERS' ICING:

1 box powdered sugar (16 oz.)
2 1/2 tbsp. cocoa
1/2 stick butter
4 1/2 oz. can cream
1 tsp. vanilla

Mix cocoa with sugar, melt butter and mix with cream and vanilla. Pour into cocoa and sugar. Beat to desired consistency, smooth and creamy.