3/4 C butter; 1 3/4 C sugar; 2 eggs; 1 t vanilla; 2 C flour; 3/4 C Hershey's cocoa; 1 1/4 t baking soda; 1/2 t salt; 1 1/3 C water
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat at medium speed for one minute. Combine flour, cocoa, baking soda, and salt in a bowl; add alternating with the water to the creamed mixture. Pour batter into 2 greased and floured 8" cake pans, bake at 350 degrees for 35 - 40 minutes. Cool and frost.
3/4 C cocoa; 4 C powdered sugar; 1/2 C butter; 1 t vanilla; 1/2 C evaporated milk
Mix cocoa and sugar. Cream part of mixture with butter, blend in vanilla and half of the milk. Add remaining cocoa mixture and blend; add remaining milk and beat. Frost when cake is cool.
(I added chopped pecans pressed into the side of the cake. I would say it's for the texture factor but the truth is I was trying to hide the extreme crookedness. It didn't help.)
Once it's sliced and on a plate you can't tell that the cake is crooked!