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

In large mixer bowl, combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat in medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 3 round 8 inch pans, greased and floured. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pans. Cool completely. Prepare DOUBLE RECIPE of chocolate mousse (below).

Fill and frost layers with mousse. Garnish with sliced almonds and chocolate curls, if desired. Refrigerate at least 1 hour. Cover and refrigerate remaining cake. Makes 10-12 servings.

CHOCOLATE MOUSSE: (single recipe)
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 c. chilled whipping cream
1 tsp. vanilla extract

To double recipe, use 1 envelope unflavored gelatin and double remaining ingredients. Use large COLD mixer bowl.

In small mixer bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small COLD mixer bow, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff peaks form. Pour in gelatin mixture and beat until well blended.