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

Icing:

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

Cake: Heat oven to 350°F and flour 2 (9-inch) pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire racks. Cool completely. Frost with icing.

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

Makes 2 cups.

If in sealed cover, will stay fresh.