Donna's Hershey's Deep Dark Chocolate Cake
2 cups sugar
1 1/2 cups flour
3/4 cups Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Heat oven to 350 F. Grease and flour two 9-inch round baking pans (I also put a cut-out parchment paper or wax paper round on the bottom of the pan). In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla - beat on medium speed for two minutes. Stir in water - batter will be thin. Pour batter evenly into the pans. Bake for 30-35 minutes or until a wooden toothpick comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely before frosting with One-Bowl Buttercream frosting. (Can also bake in a 9x13 pan for 35-40 minutes).
One-Bowl Buttercream Frosting
12 tbsp butter, softened (3/4 cup)
5 1/3 cups powdered sugar
1 cup Hershey's cocoa
2/3 cup whole milk
2 tsp vanilla extract
Beat butter until creamy. Add powdered sugar and cocoa alternately with milk, beating well after each addition until smooth. Blend in vanilla. Spread between layers, and top and sides of cake.