---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 1 cake
       2 c  Sugar
   1 3/4 c  All-purpose flour
     3/4 c  Hershey’s Cocoa; OR...
            -Hershey’s European Style
   1 1/2 ts Baking powder
   1 1/2 ts Baking soda
       1 ts Salt
       2    Eggs
       1 c  Milk
     1/2 c  Vegetable oil
       2 ts Vanilla extract
       1 c  Boiling water
       6 tb Butter or margarine
            -- softened
   2 2/3 c  Powdered sugar
     1/2 c  Hershey’s Cocoa; OR...
            -Hershey’s European Style
     1/3 c  Milk
       1 ts Vanilla extract
   Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
   baking pans or one 13x9x2-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. 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. 8 to 10 servings.
   One-Bowl Buttercream Frosting:
   In small mixer bowl, beat butter. Add powdered sugar and cocoa
   alternately with milk; beat to spreading consistency (additional milk
   may be needed). Blend in vanilla. About 2 cups frosting.
   High Altitude Directions
   Decrease sugar to 1-3/4 cups Increase flour to 1-3/4 cups plus 2
   tablespoons Decrease baking powder to 1-1/4 teaspoons Decrease baking
   soda to 1-1/4 teaspoons Increase milk to 1 cup plus 2 tablespoons Bake
   at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.