Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
• 2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
• 4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 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
• 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.
• CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter.
• Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.