Ingredients:
* 3/4 cup (1-1/2 sticks) butter or margarine, softened
* 1-3/4 cups sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1-1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1-1/3 cups water
* ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING(recipes follow)
Directions:
1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.
2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.
3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
Contributed by Amy Tibuliwa