---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Collector’s Cocoa Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
     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.
  
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