2 cups sugar

1 cups flour

cup Hershey's Cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract

2 eggs

1 cup milk

1/2 cup vegetable oil

1 cup boiling water

Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed until well mixed. Stir in boiling water. Pour into greased and floured pans and bake for 30-35 minutes.

Raspberry Filling:

1 1/2 cup frozen raspberries

1 1/2 tablespoon cornstarch

1 tablespoon lemon juice

cup sugar

In a saucepan, combine all ingredients and bring to a boil over medium-high heat. Let cool completely.

Whipped ChocolateButtercream:

2 cups vegetable shortening

2 teaspoons vanilla extract

4 tablespoons water

2 pounds confectioner's sugar

2 tablespoons meringue powder

2 pinches of salt

cup Hershey's Cocoa powder

Additional water to desired consistency

Cream shortening, vanilla and water. Add dry ingredients a little at a time. If icing is too thick, use additional water until desired consistency is achieved.

Garnish:

Approximately 4 ounces Hershey's Premier Baking Pieces: Dark Chocolate Filled with Raspberry Creme.

Garnish top of cake with Hershey's baking pieces.