Citrus Cream-Frosted Deep Dark Chocolate Cake

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa or Hershey's European Style 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
Citrus Cream Frosting or Mocha Cream Frosting

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

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely. Frost with Citrus Cream Frosting or Mocha Cream Frosting.

Citrus Cream Frosting
1/4 cup butter, softened
1/4 cup shortening
3 2/3 cups (1 pound) confectioners' sugar
2 tablespoons whipping cream
1 to 1 1/2 tablespoons orange juice
1 to 2 tablespoon smilk

Beat butter and shortening in large bowl until well blended. Add confectioners' sugar alternately with whipping cream, orange juice concentrate and milk, beating to spreading consistency.

Makes about 2 1/3 cups.

Mocha Cream Frosting
6 tablespoons butter or margarine, softened
2 2/3 cups confectioners' sugar
1/4 cup Hershey's Cocoa or
Hershey's European Style Cocoa
2 teaspoons powdered instant coffee or espresso
3 to 4 tablespoons milk, heated slightly
1 teaspoon vanilla extract

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

Makes about 2 cups.