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 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; 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 for 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. See Chocolate Buttercream Frosting.