A luscious, perfectly chocolate two-layer cake filled and frosted with creamy perfectly chocolate frosting.

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups granulated 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 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

"Perfectly Chocolate" 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 "Perfectly Chocolate" Chocolate Frosting.

Makes 10 to 12 servings.

"Perfectly Chocolate" Chocolate Frosting:

1 stick butter or margarine
2/3 cup HERSHEY'S 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.

Variations:

• One-Pan Cake: Grease and flour 13 x 9 x 2-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 (175°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 350°F (175°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 (2 1/2-inches in diameter) with paper bake cups. Heat oven to 350°F (175°C). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

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