2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1 bowl Buttercream Frosting (recipe below)
6 tbsp. butter, softened
1/3 c. light, 1/2 c. med., or 3/4 c. dark Hershey's cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1 1/2 inches or rectangular pan, 9x13x2 inches.

In large mixer bowl, combine dry ingredients. Add eggs, milk, oil, vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water; batter will be thin. Pour into pan(s). Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan. Cool cake in rounds 10 minutes; remove from pans. Cool completely. Frost with Buttercreme Frosting. 8 to 10 servings.

FOR FROSTING: 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. About 2 cups of frosting.