The Best Chocolate Cake

1/4 lb Hershey Kisses (25-30, almond recommended)
1 cup butter
2 cups sugar
4 eggs
1/4 tsp salt
1/4 tbsp baking soda
1 cup buttermilk
2 1/2 cups flour
1 tsp baking powder

If you are using the almond kisses, grind them up in a food processor or blender. You can barely tell there are nuts in it, but it gives the cake a wonderful flavor. Slowly melt the chocolate in a double boiler. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Very slowly add the chocolate in a thin stream, a little at a time. Beat in the eggs one at a time.
In another bowl, sift all the dry ingredients together. Blend the flour mixture in with the chocolate mixture aand add the buttermilk a little at a time. Bake at 350° for about 45 minutes in 3 9" oiled and floured cake pans.

Chocolate Frosting
4 oz Hershey Kisses (25-30)
2 tbsp butter
2 tbsp cream cheese
1/3 cup evaporated milk
1/8 tsp salt
3 cups sifted powdered sugar

Grind the Almond Hershey Kisses and melt them. Add the cream cheese and butter, after cool. Blend in evaporated milk and salt. Beat in the sifted powdered sugar until thick, adding more if needed. Frost cake when cool.