Robb,
I had to stop one co-worker at the last office potluck from getting his third piece of cake. This is a chocaholics dream!

Hershey's Collector's Cocoa Cake
3/4 c butter
1-3/4 c sugar
2 eggs
1 t vanilla
2 c unsifted flour
3/4 c cocoa
1-1/4 t baking soda
1-1/3 c water
1/4 t salt
Cream butter and sugar until fluffy. Add eggs and vanilla; beat in mixer at medium speed for 1 min. Combine flour, cocoa, baking soda and salt. (I sift these dry ingred. 3 times-I think it really makes a difference in the texture.) Add alternately with water to the creamed mixture. Pour the batter into 2 greased and "floured"(I use sifted cocoa to dust the pan when making any chocolate cake) cake pans or one 9x13x4 brownie type pan. degrees using one of the following as a guide:
8" pan = 35 - 40 min.
9" pan = 30 - 35 min.
lg brownie pan = 40 - 45 min

Frosting:
6 T butter
2-2/3 c unsifted powdered sugar
3/4 c cocoa
1/3 c milk or 1/2&1/2
1 t vanilla
Cream the butter; mix cocoa and the powdered sugar and add them to butter alternately with the milk. Beat to spreading consistancy, adding more milk if needed. Blend in vanilla.
Yield: approx. 2 c

That takes care of the chocolate cake. Only idea on the white one is to purchase a white cake mix and flavor it with something that compliments the choc. one like raspberry or hazelnut.

Good luck and let us know how it turned out.

Julie