Cake:

2 stick real butter
2 c. sugar
4 eggs
2 c. milk
3 1/2 c. self-rising flour
2 tsp. vanilla extract

Cream butter and sugar, add eggs; beat well. Add flour and milk alternately. Stir in vanilla. Pour just enough batter (about 2 large spoonfuls) to cover the bottom of a greased and floured pan.

Bake at 375°F about 10 minutes. Recipe should yield 12-14 layers. Cake does not have to be cool to frost. "This cake is labor intensive but well worth the work."

Icing:

3 c. sugar
3/4 c. Hershey's cocoa
1 1/2 c. milk
1 stick real butter
1 tsp. vanilla

Mix sugar and cocoa first, then stir in milk until well blended. Cook over medium heat to full boil, stirring constantly. Reduce heat and cook for about 10 minutes (being careful not to let the mixture boil over). Remove from heat and stir in butter and vanilla. Stir well and spread on cake. Icing will be thin.