Instructions: Note: If you choose to use butter for the cake recipe, be sure the milk and eggs are room temperature; otherwise the butter will coagulate.

Place rack in center of oven, and heat to 350 degrees. Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside.

In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans.

Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.

For the frosting, in a medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine. Alternately add confectioners sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency. (

Makes about 4 cups)

Place one layer, top-side up, on a serving plate. Using an offset spatula, spread with 1 cup of "Perfectly Chocolate" Frosting. Top with remaining layer, bottom-side up, and frost with remaining frosting.

This recipe yields one 9-inch layer cake.

Comments: Originally known as the Deep Dark Chocolate Cake, this classic chocolate cake recipe has appeared on the back of an estimated 200 million Hersheys Cocoa cans since 1985.

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