• 2 c. sugar
• 1 3/4 c. all-purpose flour
• 3/4 c. Hershey's Special Dark cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla extract
• 1 c. boiling water

1. Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden skewer inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Hands down my favorite chooclate cake recipe. It's moist and dense, rich and chocolatey, just like a chocolate cake should be in my eyes.