Deep Dark Chocolate Cake

A favorite of many, this recipe has appeared on the HERSHEY'S Cocoa can for many years.

Cake 2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp. vanilla extract 1 cup boiling water 1 bowl buttercream frosting (recipe follows) Buttercream Frosting 6 Tbsp. butter or margarine, softened 2 2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 1/3 cup milk 1 tsp. vanilla extract

Cake Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13 x 9 x 2-inch baking pan. 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 for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until wooden toothpick 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 of buttercream frosting. Makes 8 to 10 servings. Buttercream Frosting Beat butter in a medium bowl. Add powdered sugar and cocoa alternately with milk, beating to a spreading consistency (additional milk may be needed). Stir in vanilla. Makes about 2 cups of frosting. Provided by Mid State Mills, Inc and Hershey Foods, Inc.

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