Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. Makes 12 servings.
• ONE-BOWL BUTTERCREAM FROSTING
• 6 tablespoons butter or margarine, softened
• 2-2/3 cups powdered sugar
• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
• HIGH ALTITUDE DIRECTIONS (Cake):
• -- Decrease sugar to 1-3/4 cups
• -- Increase flour to 1-3/4 cups plus 2 tablespoons
• -- Decrease baking powder to 1-1/4 teaspoons
• -- Decrease baking soda to 1-1/4 teaspoons
• -- Increase milk to 1 cup plus 2 tablespoons
• -- Bake at 375°F, 30 to 35 minutes for both pan sizes