Preparation Time: 5 minutes; Cooking Time: 30-35 minutes + 10 minutes to cool

1-1/3	cup	water
3/4	cup	Butter, softened
1-3/4	cup	sugar
2		eggs
1	tsp.	vanilla
2	cup	Flour all-purpose unsifted
3/4	cup	Hershey's Cocoa
1-1/4	tsp	baking soda
1/2	tsp	salt

• 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 (180C) 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.
• Serves: makes 2 cakes either 8 or 9 inch pans