Intensely rich, deep dark chocolate cake with a matching chocolate frosting.

Hershey's "Especially Dark" Chocolate Cake

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

"Especially Dark" Chocolate Frosting (recipe follows)

1. Heat oven to 350°F (175°C). 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.
3. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
4. 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.
5. Frost with "Especially Dark" Chocolate Frosting.

Makes 10 to 12 servings.

"Especially Dark" Chocolate Frosting:

1/2 cup butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

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

Makes about 2 cups frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.