1. Heat oven to 350°F. Grease and flour two 9-inch round baking 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 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.
4. Frost with VANILLA BUTTERCREAM FROSTING. Remove wrappers from chocolates; garnish top and sides of cake. 10 to 12 servings.
VANILLA BUTTERCREAM FROSTING
1/3 cup butter or margarine, softened
4 cups powdered sugar
3 to 4 tablespoons milk
1-1/2 teaspoons vanilla extract
Beat butter in large bowl until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency. About 2-1/3 cups frosting.