Homemade Chocolate Cake with Buttercream frosting

So I've been on a mission to find the best, most moist, made from scratch cakes and this chocolate is absolutely scrumptious! Way better than any box mix out there plus no weird ingredients. And it's super easy to make. All credit goes to Hershey's Kitchens.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

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

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

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

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

~~I also found a really great homemade icing recipe because I just can't even eat the store bought stuff anymore. It's a white icing so it will go well with any type of cake and it's the first homemade recipe that doesn't just melt right away here in sunny Hawaii.~~

Buttercream Frosting

1 pkg. (16 oz.) confectioners' sugar

1/2 c. butter (1 stick), softened

1 1/2 t. vanilla extract

4-6 T milk or half-and-half

In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 T milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy (this is key...blend for a few minutes at this speed).

• Please let me know if you have any other homemade cake recipes that are super good. I still haven't found a yellow or white cake that isn't dry and crumbly or dense.