Hershey's Chocolate Cake and Frosting

Hershey’s chocolate Cake
Prep time: 15 mins. Bake time 30 mins. Heat oven to 350° F.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water coffee

1. Heat oven to 350°F. two 9-inch round baking pans.

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 or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: 13x9x2-inch baking pan. Bake 35 to 40 minutes.
THREE LAYER CAKE: three 8-inch round baking pans. Bake 30 to 35 minutes.
BUNDT CAKE: 12-cup Bundt pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes;
CUPCAKES: Fill cups 2/3 full with batter. Bake 22 to 25 minutes. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.