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This recipe is an old standard found on most Hershey's cocoa containers for years.  Cocoa is highly nutritious.  A large portion of the "chocolate" products on the market have very little chocolate.  If chocolate is your vice, this isn't a bad choice.  Splenda or xylitol can be substituted for those who seriously must avoid actual sugar overload.

Hershey's Dark Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup Hershey's Cocoa or Special Dark Cocoa
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350░F.  Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed by electric mixer 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
 

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