Hershey's Perfectly Chocolate Cake

   This recipe is a family favorite!  It is the recipe my mother-in-law always used for birthday cakes, and it is the recipe that has become our family tradition for birthday cakes as well!
   This cake is being given away for a 21st birthday, to a very good friend, so I don't have it on my beautiful cake platter, but rather, on a foil covered, cardboard cake round.
   It is a three layer cake, which when cut makes a wonderfully decadent looking slice.  Serve it with some vanilla ice cream, and you will be in heaven!

As Always,
ENJOY!

Ingredients

• 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
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Directions

• 1. Heat oven to 350°F. Grease and flour 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. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 20 to 25 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. 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 (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. 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. Let cool. 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.