Back-of-the-Box Hershey's Chocolate Cake

Name: Back-of-the-Box Hershey's Chocolate Cake
Total time: 60
Yield: 12
Ingredients: 2 cups white sugar; 1.75 cups all-purpose flour; 0.75 cup unsweetened cocoa powder; 1.5 teaspoons baking soda; 1.5 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup milk; 0.5 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 0.75 cup unsalted butter, at room temperature; 5.3333334922791 cups confectioners' sugar; 1.5 cups unsweetened cocoa powder; 0.66666668653488 cup milk; 1 teaspoon vanilla extract

Recipe by blancdeblanc from allrecipes.com

Dessert 60 Mins.

Ingredients

12 servings

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2 cups white sugar
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1.75 cups all-purpose flour
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0.75 cup unsweetened cocoa powder
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1.5 teaspoons baking soda
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1.5 teaspoons baking powder
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1 teaspoon salt
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2 large eggs
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1 cup milk

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0.5 cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
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0.75 cup unsalted butter, at room temperature
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5.3333334922791 cups confectioners' sugar
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1.5 cups unsweetened cocoa powder
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0.66666668653488 cup milk
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1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.
Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
Pour evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
Frost the outside of the cake with remaining frosting.
Enjoy!