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3/4 cup butter or margarine
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups unsifted all purpose flour
3/4 cup Hershey's cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups water
Cream butter or margarine 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 deg F. 35 to 40 minutes for 8" pans; 30-35 minutes for 9" pans. Cool 10 minutes; remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.
CHOCOLATE BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
HERSHEY'S COCOA (SELECT 1)
1/3 cup for light chocolate flavor
1/2 cup for medium chocolate flavor
3/4 cup for dark chocolate flavor
2-2/3 cups unsifted powdered sugar
1/3 cup milk
1 teaspoon vanilla
Cream butter or margarine in small mixer bowl. Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. About 2 cups frosting. |
