Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
  1 3/4           cups  all-purpose flour
     3/4           cup  HERSHEY'S Cocoa or HERSHEY'S European
                        Style 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
                        One-Bowl Buttercream Frosting (recipe
                        follows)
  6        tablespoons  butter or margarine -- softened
  2 2/3           cups  powdered sugar
     1/2           cup  HERSHEY'S Cocoa or HERSHEY'S European
                        Style Cocoa
     1/3           cup  milk
  1           teaspoon  vanilla extract

Preparation:

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or one 13 × 9 × 2-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.

Nutritional Information:

5535 Calories (kcal); 200g Total Fat; (32% calories from fat); 45g Protein; 907g Carbohydrate; 604mg Cholesterol; 5742mg Sodium