3/4 cup Hershey’s Special Dark Cocoa

2 eggs

1 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

1 cup water boiling

1-3/4 cups all-purpose flour

2 cups sugar

1/2 cup vegetable oil

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

Dark Chocolate Frosting

Heat oven to 350°. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed in a mixer for 2 minutes. Stir in boiling water (batter will be thin).  Pour batter into prepared pans or fill cups about 2/3 full with batter. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

“Especially Dark” Chocolate Frosting

1/2 cup (1 stick) butter

2/3 cup Hershey’s Special Dark Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.