Collector's Cocoa Cake

3/4 c Butter or margarine

1 3/4 c Sugar

2 Eggs

1 ts Vanilla

2 c All-purpose flour; unsifted

3/4 c Hershey's cocoa

1 1/4 ts Baking soda

1/2 ts Salt

1 1/3 c Water(or coffee)

Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt; add alternately with water (or coffee) to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350 for 35 to 40 minutes for 8 inch pans; 30 to 35 minutes for 9 inch

pans. Cool 10 minutes; remove from pans. Cool completely and frost.
-