2 cups sugar

1 cups flourcup Hershey's Cocoa powder1 1/2 teaspoon baking powder1 1/2 teaspoon baking soda1 teaspoon salt2 teaspoons vanilla extract2 eggs1 cup milk1/2 cup vegetable oil1 cup boiling waterPreheat 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 raspberries1 1/2 tablespoon cornstarch1 tablespoon lemon juicecup sugarIn a saucepan, combine all ingredients and bring to a boil over medium-high heat. Let cool completely.Whipped ChocolateButtercream:2 cups vegetable shortening2 teaspoons vanilla extract4 tablespoons water2 pounds confectioner's sugar2 tablespoons meringue powder2 pinches of saltcup Hershey's Cocoa powderAdditional water to desired consistencyCream 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.