Decadent Hershey’s Chocolate Delight with Cream Cheese and Buttercream

For the chocolate cheesecake:
1 ⁄2 cup butter, softened
1 ⁄2 cup cream cheese, softened
3 ⁄4 cup Hershey’s cocoa
4 cups powdered sugar
2 teaspoons vanilla extract
2 to 4 teaspoons milk (if needed)
Directions:
Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Make the cake: In a large mixing bowl, beat together the sugar, flour, Hershey’s cocoa, baking powder, baking soda, and salt until well combined. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
Beat with an electric mixer on medium speed for about 2 minutes.
Stir carefully into the boiling water (the batter will be thin).
Pour the batter evenly into the prepared cakes.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove to racks to cool completely.