1 3/4 c. all-purpose flour
2 c. sugar
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

CHOCOLATE BUTTER CREAM FROSTING:

1/2 c. butter (1 cube) or butter
1/2 c. Hershey's cocoa
1 lb. box confectioners' sugar (powdered sugar)
1 tsp. vanilla
7 tsp. to 1/3 c. milk

Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be thin.) Pour into greased and floured 13 x 9 x 2 inch pan or two round 8 or 9 inch pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. (25 minutes if using 2 round cake pans.) Cool. Frost with Chocolate Frosting.

In small mixer bowl cream butter. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency. Controlled by how much milk you add. Blend in vanilla. Makes 8-10 servings.