Hershey's Syrup Chocolate Cake

This is a cake my mother and grandmother made when I was growing up.  It takes a whole can of Hershey's syrup, which I don't think they make anymore; you have to buy the bottles and measure.  It is best eaten cold.  I like how the frosting hardens when it is refrigerated.

1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 tsp. baking powder
1 tsp. vanilla
pinch of salt
1 large can Hershey's Chocolate Syrup (or 16 ounces)

Cream margarine and sugar.  Add eggs, one at a time.  Sift together dry ingredients and add alternately with the syrup.  Add vanilla.  Mix well.  Bake in a greased and floured 9X13 pan for 30 minutes at 350 degrees.  Cool 10 minutes.

Frosting:

1/2 stick margarine
1 cup sugar
5 tablespoons evaporated milk (or regular milk)
1/2 cup chocolate chips

Boil margarine, sugar, and milk 2 minutes.  Turn off heat and add chocolate chips.  Beat until melted.  Pour onto warm cake.  Refrigerate.