1 1/2 c. butter
3 c. sugar
2 tsp. vanilla
6 eggs
2 c. all-purpose flour
3/4 c. Hershey's cocoa
1 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk

Cream butter, sugar and vanilla in large bowl for 5 minutes at medium speed. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, cocoa, salt, and baking powder; add alternately with buttermilk to creamed mixture beating just until mixture is blended. Pour into greased and floured 12-cup bundt or 10-inch tube pan. Bake at 325 degrees for about 1 hour and 20 minutes or until toothpick comes out clean. Cool 20 minutes; remove from pan. Cool completely; sprinkle with powdered sugar.

BUTTERMILK: Use 1 tablespoon vinegar plus milk to equal 1 cup. VARIATION: Add 1 1/2 cups chocolate chips.