HERSHEY’S COLLECTOR’S COCOA CAKE

Steps:

• Preheat oven to 350°. Prepare 8-inch or 9-inch pans by spraying with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Mix in eggs and vanilla, beating on medium speed for about one minute. In a separate bowl, stir together flour, cocoa, baking soda and salt. Add the flour mixture alternately with the water to the butter mixture, beating after each addition. Mix until well blended. Divide batter evenly between the two pans. Bake 8-inch layers for 35 to 40 minutes, or 30 to 35 minutes for 9-inch layers. Cake is done when a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove cake from pans to cool directly on wire rack.