For the Cake:

2 cups all-purpose flour, sifted

1 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

For the Chocolate Frosting:

1/2 cup (1 stick) butter or margarine

2/3 cup Hershey’s cocoa

3 cups powdered sugar (confectioners’ sugar)

1/3 cup milk (plus extra if needed)

1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
Sift together flour, sugar, baking powder, and salt in a large mixing bowl.
Add butter, milk, and vanilla. Beat with a hand mixer for 2 minutes, scraping the sides as needed.
Add eggs and beat for another 2 minutes until smooth and fluffy.
Divide batter evenly between the prepared baking pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Melt butter in a medium saucepan. Stir in cocoa until smooth.
Alternately add powdered sugar and milk, beating until spreadable. Add extra milk if needed.
Stir in vanilla extract.
Frost the cooled cake layers and enjoy!

For a richer cake, use whole milk or add an extra egg yolk.

For a fluffier texture, ensure ingredients are at room temperature before mixing.

If using self-rising flour, omit baking powder and salt.