3/4 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. unsifted all-purpose flour
3/4 c. Hershey's cocoa
1/2 tsp. salt
1 1/3 c. water

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda, and salt; add alternately with water to creamed mixture.

Pour batter into 2 greased and floured cake pans. Bake at 350 degrees 35-40 minutes for 8-inch pans, 30-35 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.

CHOCOLATE BUTTERCREAM FROSTING:

6 tbsp. butter, softened
3/4 c. Hershey's cocoa
2 2/3 c. unsifted confectioners sugar
1/3 c. milk
1 tsp. vanilla

Cream butter in small mixer bowl. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. Yield about 2 cups frosting.