Back-of-the-Box Hershey's Chocolate Cake

Frosting
¾ cup unsalted butter at
room temperature
5 ⅓ cups confectioners sugar
1 ½ cups unsweetened cocoa powder
⅔ cup milk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F 175 degrees C. Grease and flour two 9inch round cake pans.
Make cake Stir together sugar flour cocoa baking soda baking powder and salt in a bowl.
Add eggs milk oil and vanilla mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
Pour evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
While cakes cool make frosting Cream butter with an electric mixer until light and fluffy. Stir in confectioners sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
Split the layers of the cooled cake horizontally cover the top of each layer with frosting then stack them onto a serving plate.
Frost the outside of the cake with remaining frosting.
Enjoy!