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 extract
1 c. boiling water
One-Bowl Buttercream Frosting

Heat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1 1/2 inch or rectangular pan, 13 x 9 x 2 inches. 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 pan(s). Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan, or until wooden pick inserted in center comes out clean. Cool cake 10 minutes. Remove from pans. Cool completely. Frost with One-Bowl Buttercream Frosting. 8-10 servings.

ONE-BOWL BUTTERCREAM FROSTING:

6 tbsp. butter, softened
Hershey's cocoa (1/3 c. for light, 1/2 c. for medium, 3/4 cup for dark flavor)
2 2/3 c. confectioners sugar
1 1/3 c. milk
1 tsp. vanilla extract

In small mixer bowl cream butter. Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.