2 cups Sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey™s Cocoa or Hershey™s Special Dark 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 water1 jar Hot Fudge ice cream topping
2 containers whipped chocolate frosting
1 large Hershey™s Milk Chocolate Bar
1 large Hershey™s Special Dark Chocolate Bar

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round pans or one 13—9×2-inch baking pan.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30-35 minutes for round pans, 35-40 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.)

Carefully cut each round into 2 layers, so there are 4 cake layers altogether. Use half jar of Hot Fudge on bottom layer of cake, add next cake layer- frost with whipped frosting, add third cake layer- use remaining Hot Fudge, add last cake layer. Frost top and sides with whipped frosting.

Take vegetable peeler and shave both chocolate bars. Carefully coat top and sides of cake.