Cake:

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
1 c. boiling water

Heat oven to 350°F. Grease and flour two 9 inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour in to pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Frosting:

1 stick (1/2 c.) butter
2/3 c. Hershey's cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract

Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla.