Old-Fashioned Chocolate Cake

3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water

Heat oven to 350F. Grease and flour two-9-inch round baking pans. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. In separate bowl, stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture. Blend just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTINGS.

One-Bowl Buttercream Frosting

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be added). Blend in vanilla. I double this recipe for the cake above.