Chocolate cake

3/4 c butter or margarine, soft (175 mL)

1 3/4 cups granulated sugar (425 ml)

2 eggs (2)

1 C. vanilla extract (5 ml)

3/4 cup HERSHEY’S Cocoa (175 mL)

1 1/4 tsp. baking soda (6 ml)

1/2 tsp. salt (2 ml)

1 1/3 cups of water (325 ml)

Cocoa Fudge Frosting:
1/2 c butter or margarine (125 ml)

1/2 c HERSHEY’S Cocoa (125 mL)

3 2/3 cups icing sugar, about 1 lb (500 g) (900 ml)

1/3 cup milk, heated (75 ml)

1 C. vanilla extract (5 ml)

HERSHEY’S HUGS Milk Chocolates and HERSHEY’S KISSES Milk Chocolates, unwrapped

2 cups all-purpose flour (500 ml)

1.Preheat oven 350°F (180°C). Grease and flour a 9 x 13-inch (3 L) pan.

2.Beating butter & sugar in bowl until fluffy. Adding eggs and vanilla. Beaing with an electric blender on speed for 1 minute. Mix flour with cocoa, baking soda and salt. Add flour mixture, alternating with water and butter mixture, beating until well blended. Pour batter to prepared pan.

3.Baking for 40 to 45 min Leave to cool for 10 minutes. Remove from pan and place on a wire rack. Leave to cool completely.

4. Cocoa Fudge Frosting: Melt the butter in a small saucepan over low heat. Stir in cocoa. Cook, stirring constantly, until the mixture thickens slightly. Remove from fire. Pour into a small bowl. Add the icing sugar alternately with the warm milk, beating until thick enough to spread the mixture. Stir in vanilla. Spread the frosting while it is still warm. Decorate the cake with milk chocolates if desired.