Hershey Perfect Chocolate cake
Lisa Webb

2	cups	sugar
1 3/4	cups	all-purpose flour
3/4	cup	HERSHEY'S Cocoa
1 1/2	tsp	teaspoons baking powder
1 1/2	tsp	baking soda
1	tsp	salt
2		eggs
1	cup	milk
1/2	cup	vegetable oil
2	tsp	vanilla extract
1	cup	boiling water
1.		Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
3.		Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with
		VARIATIONS:
		ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.