Deep Dark Chocolate Cake

The Cake:

• 2 C sugar
• 1¾ C all purpose flour
• ¾ C Hershey’s Cocoa or Hershey’s European Style Cocoa
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 C milk
• ½ C vegetable oil
• 2 tsp vanilla extract
• 1 C boiling water
• One-Bowl Buttercream Frosting (see below)

Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Remove from mixer; 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. 8-10 servings.

One-Bowl Buttercream Frosting:

• 6 Tbsp butter or margarine, softened
• 2⅔ C + ½ C powdered sugar
• ½ C Hershey’s Cocoa or Hershey’s European Style Cocoa
• ⅓ C milk
• 1 tsp vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 C frosting.