3/4 cup butter of butter
3/4 cup Hershey's Cocoa
1 3/4 cups sugar
1 1/4 tsp baking soda
1/2 tsp. salt
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 1/3 cup water

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, baking soda, and salt; add alternately with water to creamed mixture. Pour batter into two greased and floured eight-inch cake pans.

Bake at 350°F for 35 to 40 minutes. Cool; frost with chocolate frosting and decorate.