3/4 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
3 eggs
1/2 c. Hershey's cocoa
1 3/4 c. self-rising flour
1/3 c. boiling water
1/2 c. buttermilk

Preheat oven to 325 degrees. Cream butter, sugar, vanilla and eggs in large mixing bowl. Add cocoa; beat well. Add flour, alternating with boiling water. Add buttermilk, beat until smooth. Pour batter into greased 13 x 9 x 2 inch pan. Bake approximately 25-30 minutes. Test by inserting toothpick or knife. If toothpick comes out clean, cake is done. Remove from oven, cool completely. Frost with Chocolate Frosting below.

CHOCOLATE FROSTING:

1 box 10X powdered sugar
3 heaping tbsp. Hershey's cocoa
1/8 tsp. salt
1/2 c. softened butter
1/4 c. milk
2 tsp. vanilla

Cream butter, 1 cup powdered sugar, vanilla and salt in mixing bowl. Add remaining powdered sugar with milk. Beat until smooth.