INGREDIENTS:
2 CUPS SUGAR
2 EGGS
1 3/4 CUPS ALL PURPOSE FLOUR
1 CUP MILK
3/4 CUP HERSHEY'S COCOA
1/2 CUP VEGETABLE OIL
1 1/2 TSP BAKING SODA
2 TSP VANILLA EXTRACT
1 1/2 TSP BAKING POWDER
1 CUP BOILING WATER
1 TSP SALT
1 BOWL BUTTERCREAM FROSTING (RECIPE FOLLOWS)

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ROUND PANS.
9 X 1 1/2 INCHES OR RECTANGULAR PAN 13X9X2 INCHES. IN LARGE
MIXER BOWL COMBINE DRY INGREDIENTS. ADD EGGS, MILK, OIL, AND
VANILLA. BEAT ON MEDIUM SPEED 2 MINUTES. REMOVE FROM MIXER.
STIR IN BOILING WATER (BATTER WILL THIN). POUR INTO PREPARED
PAN(S). BAKE 30 TO 35 MINUTES FOR ROUND PANS; 35 YO 40 FOR
RECTANGULAR PAN OR UNTIL WOODEN PICK INSERTED IN CENTER COMES
OUT CLEAN. COOL CAKE IN ROUNDS 10 MINUTES. REMOVE FROM PANS.
COOL COMPLETELY. (DO NOT REMOVE CAKE FROM RECTANGULAR PAN).
FROST.

BUTTERCREAM FROSTING

6 TABLESPOONS BUTTER OR MARGARIN (SOFTENED)
HERSHEY'S COCOA - 1/3 CUP FOR LIGHT FLAVOR
1/2 CUP FOR MEDIUM FLAVOR
3/4 CUP FOR DARK FLAVOR
2 2/3 CUPS CONFECTIONERS SUGAR (SIFTED)
1/3 CUP MILK
1 TSP VANILLA EXTRACT