1/4 c. butter, warm
3/4 c. sugar
4 eggs
1 c. flour
2 tsp. baking powder
Pinch of salt
1 can Hersheys syrup

Cream butter with sugar and add eggs one at a time, beating until creamy and smooth. Add chocolate syrup and dry ingredients alternately, beat just until well blended and smooth. Pour into buttered 9 x 12 x 2 inch pan and bake at 350 degrees for 30 minutes or when cake starts to pull away from sides of pan.

FROSTING:

1 sm. can of evaporated milk
1 sm. pkg. of chocolate chips

Melt chips over hot water, remove from heat and add milk, beating until creamy. Spread on cooled cake.