3/4 c Butter or margarine
1 3/4 c Sugar
2 Eggs
1 ts Vanilla
2 c All-purpose flour; unsifted
3/4 c Hershey’s cocoa
1 1/4 ts Baking soda
1/2 ts Salt
1 1/3 c Water(or coffee)
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 (or coffee) to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350 for 35 to 40 minutes for 8 inch pans; 30 to 35 minutes for 9 inch
pans. Cool 10 minutes; remove from pans. Cool completely and frost. —–