2 c. sugar
1 3/4 c. cake flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt (optional)
2 eggs
1 c. milk or buttermilk
1 stick butter, melted
2 tsp. vanilla extract
1 c. boiling water

Heat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1 1/2 inches or rectangular pan, 13 x 9 x 2 inches or tube pan. In large mixer bowl combine dry ingredients. Add eggs, milk, butter, and vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan or tube pan or until wooden pick inserted in center comes out clean. Cool cake in rounds 10 minutes, remove from pans. Cool completely. Do not remove from rectangular pan. Frost with One-Bowl Buttercream Frosting. 8-10 servings.

6 tbsp. butter, softened
Hershey cocoa - 1/3 c. for light flavor, 1/2 c. for medium, 3/4 c. for dark
2 2/3 c. confectioners sugar
1/3 c. milk
1 tsp. vanilla extract

In small mixer bowl cream butter. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting. You may use whipped topping or any other frosting in place of this recipe for frosting.