2 c. sugar
1-3/4 c. flour
3/4 c. cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 c. boiling water
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract

Heat oven to 350°F.

Grease and flour 2 round pans. In large mixer bowl combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).

Pour into prepared pans.

Bake 30 to 35 minutes or until toothpick comes out clean. Cool cake in rounds 10 minutes. Remove from pans. Cool completely. Use for ice cream cake.

ONE-BOWL BUTTERCREAM FROSTING:

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

1/3 cup cocoa for light flavor; 1/2 cup for medium flavor; 3/4 cup for dark flavor. In small mixer bowl cream butter. Add cocoa and sugar alternately with milk, beat to spreading consistency (additional milk may be needed). Blend in vanilla.