Old-Fashioned Chocolate Cake

This is our fam's hands-down favorite when it comes to chocolate cake.

3/4 C. (1-1/2 sticks) butter or margarine, softened
1-2/3 C. sugar
3 eggs
1 tsp. vanilla extract
2 C. flour
2/3 C. Hershey's Cocoa
1-1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1-1/3 C. water
1/2 C. finely crushed hard peppermint candy (optional, but not optional for The Wieber's)
One-Bowl Buttercream Frosting (see below)
Additional crushed hard peppermint candy (optional)

1. Heat oven to 350 degrees. Grease and Flour two 9-inch round baking pans, or one 13X9X2-inch baking pan. (I also make cupcakes. Simply use paper liners and bake for 15-18 minutes)

2. Combine butter, sugar, eggs and vanilla in large mixer bowl; beat on high speed of electric mixer for 3 minutes. Stir together flour, cocoa, baking soda, salt, and baking powder; add alternately with water to butter mixture. Blend just until combined; add candy, if desired. Pour batter into prepared pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; Remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. Just before serving, garnish with peppermint candy if desired. Also looks good garnished with chocolate curls.

Makes 8-10 servings.

One-Bowl Buttercream Frosting
(I always double this recipe)

6 T. butter or margarine, softened
2-2/3 C. powdered sugar
1/2 C. Hershey's Cocoa or Hershey's Dutch Processed Cocoa
4-6 T. milk
1 tsp. vanilla extract.

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.

Makes about 2 C. frosting.