3/4 c. butter
1 2/3 c. sugar
3 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
2/3 c. Hershey's cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/3 c. water
1/2 c. finely crushed hard peppermint candy (opt.)
One-Bowl Buttercream Frosting (follows)

Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans or one 13 x 9 x 2 inch baking pan. In large mixer bowl combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes.

Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Blend just until combined; add candy, if desired. Pour into prepared pan(s). Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan(s). Cool completely; frost with One-Bowl Buttercream Frosting.

6 tbsp. butter, softened
2 2/3 c. confectioners' sugar
1/2 c. Hershey's cocoa
1/3 c. milk
1 tsp. vanilla extract

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