"A lovely chocolate cake with chocolate buttercream frosting. "

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S ® Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
FROSTING:
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup HERSHEY'S ® Cocoa Powder
1/3 cup milk
1 teaspoon vanilla extract

• Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
• To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
• Yield: 10 servings

  Makes 1 - 9x13 inch pan