Chocolate Cake with Buttercream Frosting

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 tsp. 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

Heat oven to 350 degrees F.  Grease and flour two 9-inch round baking pans.

Combing dry ingredients in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes.  Stir in boiling water (batter will be thin).  Pour into pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.

CUPCAKES: Bake 22-25 minutes.  About 30 cupcakes.