4 eggs, beaten together
1 soft stick butter
1 c. sugar
1 c. self-rising flour
1 can Hershey's syrup
1 tsp. vanilla

Combine eggs, butter and sugar in bowl. Beat until well blended; add flour and syrup; blend well again; add vanilla; pour into a greased and floured 9x12 inch rectangle pan and bake in preheated 350 degree oven for 30 to 35 minutes. (This cake will also make a small 2-layer cake.)

Check with toothpick to see if cake is done. DO NOT OVER BAKE. Remove from oven when done and allow to cool. Ice with Never Fail Cocoa Icing.

NEVER FAIL COCOA ICING:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 box confectioners' powdered sugar
1 tsp. vanilla

In saucepan, melt butter; add cocoa and milk; stir together; place on medium heat and allow to come to a boil; remove immediately and cool. When cool, add confectioners' sugar and vanilla; ice cooled cake. This is great on a sheet cake but can be used on a layered cake as well.