Best Chocolate Cake Ever!
Moist, chocolatey, and if the bite is big enough, it might even get lodged in your throat–it’s that moist and delicious. Don’t ask me how I know this.
  1. Heat oven to 350 degrees. Grease and Flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, milk oil and vanilla: beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
  4. Bake30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove form pans to wire rocks. Cool Completely. Frost with Hershey’s Chocolate Buttercream.
  5. HERHEY CHOCOLATE BUTTERCREAM 1/2 Cup (1 stick) butter 2/3 cup Hershey cocoa 3 cups powdered sugar 1/3 milk 1 tsp. vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.Add more milk if needed. Makes about 2 cups.
Recipe Notes

I love to make this chocolate batter on my baking days and use as cupcakes, a bundt cake or I’ll put in a 9 x 13 pan or as cake layers. I freeze these after I bake them so that they can be ready for me for any special occasion.