Deep Dark Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK 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
• ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
   
2. 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. 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. 8 to 10 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 sizeshttp://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx