Instructions

• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan, or line standard muffin pans with paper liners if making cupcakes.
• In a large bowl, combine 3/4 cup (1-1/2 sticks) butter or margarine (softened), 1-2/3 cups sugar, 3 eggs, and 1 teaspoon vanilla extract. Beat on high speed with a mixer for 3 minutes, until light and fluffy.
• In a separate bowl, stir together 2 cups all-purpose flour, 2/3 cup HERSHEY'S Cocoa, 1-1/4 teaspoons baking soda, 1 teaspoon salt, and 1/4 teaspoon baking powder.
• Add the dry mixture to the butter mixture alternately with 1-1/3 cups water: for example, add half the dry mixture, beat until blended, add half the water, beat until blended, then add the remaining dry mixture and the remaining water, beating until just blended.
• Pour the batter into the prepared pans (or fill cupcake liners about two-thirds full). For cakes, bake 30–35 minutes; for cupcakes, bake 18–20 minutes. Bake until a wooden pick inserted in the center comes out clean.
• Remove from oven. For cakes, cool 10 minutes in the pans, then remove cakes to wire racks and cool completely. For cupcakes, remove from pans to wire racks and cool completely.
• To make the frosting: using a mixer, beat 2 (8-ounce) packages cream cheese (softened) and 1 stick butter (softened) until smooth. Gradually add 2 pounds confectioners’ sugar, beating until smooth and creamy. Stir in 2 teaspoons vanilla extract and beat until combined.
• Assemble and frost: if making layered cakes, spread frosting between the layers and on top. For a 13x9 cake, spread frosting evenly over the cooled cake. For cupcakes, frost each cooled cupcake.