3/4 C  Butter, softened
1-3/4 C  Sugar
2    Eggs
1 tsp  Vanilla
2 C  Flour all-purpose unsifted
3/4 C  Hershey's Cocoa
1-1/4 tsp  Baking Soda
1/2 tsp  Salt
1-1/3 C  Water

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour cocoa backing soda and salt; Add alternately with water to creamed butter mixture. Pour batter into 2 greased and floured cake pans (or bakers secret spray). Bake at 350F for 35-40 minutes for 8-inch pans or 30-35 minutes for 9-inch pans. Cool 10 minutes Remove from pans cool completely and frost with Chocolate Butter Cream frosting.

Cream butter in small mixer bowl. Add cocoa and confectioner's sugar alternately with milk, beat to spreading consistency (additionally tbs of milk may be needed to get the consistency to what you like). Blend in vanilla.   Add milk slowly to get the spreading consistency, add more milk if necessary, if to thin then add more confectioners sugar.