HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

2 CUPS SUGAR
1-3/4 CUPS ALL PURPOSE FLOUR
3/4 CUP HERSHEY'S COCOA
1-1/2 TEASPOON BAKING POWDER
1-1/2 TEASPOON BAKING SODA
1 TEASPOON SALT
2 EGGS
1 CUP MILK
1/2 CUP VEGETABLE OIL
2 TEASPOONS VANILLA EXTRACT
1 CUP BOILING WATER

HEAT OVEN TO 350. GREASE AND FLOUR TWO 9 INCH ROUND BAKING PANS. COMBINE DRY INGREDIENTS IN LARGE BOWL. ADD EGGS, MILK, OIL, VANILLA; BEAT ON MEDIUM SPEED FOR 2 MINUTES. STIR IN BOILING WATER (BATTER WILL BE THIN). POUR INTO PANS AND BAKE FOR 30-35 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. COOL 10 MINUTES AND REMOVE TO WIRE RACK TO COOL.

'PERFECTLY CHOCOLATE' CHOCOLATE FROSTING

1/2 CUP BUTTER
2/3 CUP COCOA
3 CUPS POWDERED SUGAR
1/3 CUP MILK
1 TSP VANILLA

MELT BUTTER, STIR IN COCOA, ALTERNATELY ADD SUGAR AND MILK, VANILLA, BEAT TILL SPREADING CONSISTENCY, ADD MORE MILK IF NEEDED. MAKES 2 CUPS FROSTING.