HERSHEY CHOCOLATE CAKE (using buttermilk)

3 cups sugar
2 sticks (1 cup) butter
1/2 cup Crisco
5 eggs
1 (16 oz) can Hershey chocolate syrup
3 cups cake flour
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla

Start with a cold oven. Grease a tube or bundt pan.

Cream sugar, butter, and Crisco.

Add eggs, 1 at a time, then add chocolate syrup.

Sift flour and salt together. Combine buttermilk and vanilla.

Alternate adding flour mixture and buttermilk to creamed mixture. Place in prepared tube pan.

Bake at 325 degrees for 1 hour and 15 minutes in a large tube pan.

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HERSHEY CHOCOLATE CAKE WITH CHOCOLATE FROSTING

CAKE:
1 cup sugar
4 eggs
1 cup plain flour
1 tsp. baking powder
1 tsp. vanilla
1 (16 oz.) can Hershey syrup
FROSTING:
1 stick (1/2 cup) butter or margarine
1 cup sugar
1/3 cup evaporated milk
2/3 cup chocolate chips

CAKE:
Beat together sugar and eggs.

Add flour and baking powder, sifted together. Add vanilla. Beat well.

Add can of syrup and mix well.

Bake at 350 degrees in a 9 x 13 inch sheet cake pan for 30-35 minutes.

FROSTING:
Combine butter or margarine, sugar, and evaporated milk. Boil for 2 minutes.

Remove from heat and add 2/3 cup chocolate chips. Pour over warm cake. Cool.