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
1 bowl buttercream frosting

Heat oven to 350 degrees. Grease and flour 2 (9 inch) round pans or 13x9 rectangular pan. 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 in prepared pans. Bake 30-35 minutes for pound pans; 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool cake rounds 10 minutes; remove from pans.