Hershey's Deep Dark Chocolate Cake

Hershey's Deep Dark Chocolate Cake (recipe from side of cocoa can, slightly altered)
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Buttercream Frosting

   Preheat the oven to 360 degrees.  Spray two 9-inch round baking pans and line with waxed paper circles that have been sprayed as well.
   In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.  Add eggs, milk, oil and vanilla: beat on medium speed of electric mixer for 2 minutes,
   Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   Bake for 30-35 minutes.
   Cool 10 minutes, remove from pans to wire racks to cool completely.

Buttercream Frosting
12 tablespoons butter, softened
5 1/3 cups powdered sugar
1 cup Hershey's cocoa powder
1 cup milk
1 tsp. vanilla

   In a small mixing bowl, beat butter.  Add powdered sugar and cocoa powder alternately with milk; beating to spreading consistency. ( additional milk may be needed). Blend in vanilla.