Hershey's "Perfectly Chocolate" Cake

Ingredients:
1¾ cups flour
2 cups sugar
¾ cup Hershey's Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 large eggs
1 tsp salt
1 cup milk
1 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:

1. Preheat oven to 180°C. Lightly grease & flour 9" x 13" baking tin. 
2. Place all ingredients into a mixing bowl (except boiling water) & mix at medium high speed until all mixture is smooth. 
3. Stir in boiling water (mixture will be thin). 
4. Pour into baking tin & bake for 35-40 mins or until testing stick comes out clean. 
5. Cool completely & frost, if required. Otherwise sprinkle with icing sugar. 

VARIATIONS:
TWO-LAYER CAKE: Grease and flour two 9 inch round baking pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 30 to 35 mins. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 180°C. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2½ inches in diameter) with paper bake cups. Heat oven to 180°C. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" FROSTING

½ cup (1 stick) butter or margarine
⅔ cup HERSHEY'S Cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

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

About 2 cups frosting.