3/4 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. unsifted flour
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water

Cream butter and sugar until light and fluffy. Add eggs and vanilla, one at a time, beating 1 minute at medium speed. Combine dry ingredients. Add alternately with water to creamed mixture.

Bake in 2 greased and floured 8 or 9 inch pans (I grease and flour waxed or parchment paper cut to fit bottom of pans) or 13 x 9 inch pan, 28-35 minutes, just until tops spring back when touched. Don't over bake. Cool 10 minutes in pans, remove to racks.

Frost with favorite chocolate or vanilla buttercream frosting, using whipping cream instead of milk and beating until fluffy.