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In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour into a Pam-sprayed 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with powdered sugar or frost with your favorite icing.
Forget the Frosting!
Turn this cake into an easy ice cream treat. Remove the cooled cake from the pan and split in half horizontally. Return the bottom half to the pan; spread with softened ice cream. Replace the top half of the cake and finish with more ice cream. Freeze for at least 2 hours.
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