1 3/4 cups unsifted flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water


Combine dry ingredients in a mixer bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium, stir in boiling water. (batter thin) Bake in a 13x9x2 pan, greased and floured, at 350-degrees for 35 to 40 minutes or until cake tester come clean from center. Cool

Frost with Hershey’s Buttercream Frosting

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