HERSHEY'S DISAPPEARING CAKE WITH
PERFECTLY CHOCOLATE FROSTING

FOR THE CAKE:
1/4 cup butter
1/4 cup shortening
2 cups sugar
1 tsp. vanilla
2 eggs
3/4 cup Hershey's unsweetened cocoa powder
1 3/4 cups unsifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1 3/4 cups milk
FOR THE FROSTING:
2/3 cup Hershey's unsweetened cocoa powder
1/2 cup butter or margarine
1/3 cup milk
3 1/2 cups unsifted powdered sugar (more, as needed)
1 tsp. vanilla

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Generously grease and flour 2 (9-inch) round cake pans.

Cream butter, shortening, sugar, and vanilla until fluffy; blend in eggs.

Combine cocoa powder, flour, baking powder, baking soda, and salt in a bowl; add alternately with milk to batter. Blend well. Pour into pans.

Bake at 350 degrees F for 30 to 35 minutes or until cake is done.

TO MAKE THE FROSTING:
In saucepan, combine cocoa powder, butter, and milk. Heat to boiling, stirring. Remove from heat and mix in powdered sugar and vanilla until smooth, adding more powdered sugar, if necessary.

Makes 1 (2-layer) cake