• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1 cup milk
• 2 eggs
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1/2 cup vegetable oil
• 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.

3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Makes 12 servings or 30 cupcakes.

Whipped Chocolate Buttercream Frosting

Ingredients

• 1 1/2 cups (3 sticks) butter, at room temperature
• 4 cups powdered sugar
• 3/4 cup cocoa powder
• 3 tablespoons  heavy whipping cream or half & half
• 2 teaspoons  vanilla extract

1. In bowl of an electric stand mixer, whisk butter and sugar on medium-high speed until very pale and fluffy, about five minutes. Scrape down sides of bowl as necessary.

2.Turn mixer off. Add in cocoa powder and vanilla extract.

3.Turn mixer on low and blend for about 30 seconds.

4.Add heavy cream or half & half in one tablespoon at a time.

5.Once heavy cream/ half & half has been added and mixture is mostly combined, turn mixer off and scrape down the sides of the bowl.

6.Then whisk on  medium-high to high for 3-5 minutes or until mixture is light and fluffy.