Heat oven to 350°F grease and flour two 9-inch round cake pans. Or use cooking spray. Line the bottom of each pan with a circle of parchment paper.

In a large bowl, stir together the dry ingredients, sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt.

Add the wet ingredients, the eggs, milk, oil and vanilla extract, then beat on medium speed with an electric mixer for 2 minutes.

Stir in boiling water (batter will be thin).

Pour the cake batter into the prepared pans.

Bake the cake for 30-35 minutes or until wooden pick inserted in center comes out clean.

Cool the cake layers for 10 minutes in the pan. Then remove from pans and let cool completely on wire racks. Once cakes are cooled wrap in plastic wrap and freeze overnight or up to 3 months.

Instructions for Buttercream Frosting

In the bowl of a stand mixer fitted with a paddle attachment whip the butter for 7-8 minutes until light and fluffy. Scrape the sides of the bowl frequently. Add the powdered sugar, vanilla extract, and heavy cream, mix on low until everything is incorporated and then increase the speed to medium, beat until light and fluffy.

Assemble & Decorate the Cake

• Remove the frozen cake from the freezer, unwrap and let thaw slightly while you make the buttercream frosting.
• Tint the frosting to your desired colors. I made light green frosting as my base and pale pink for the flowers.
• Place one layer of the cake on a cake platter or stand. Add 1/4 of the buttercream frosting and using an offset spatula smooth the layer of frosting.
• Add the next cake layer. Frost the cake with a crumb coat, then place in the refrigerator for 10 minutes. Then frost the top and the two side layers, make them as level and as smooth as possible.
•  Using an offset spatula, a pallet knife or the back of a spoon make abstract flower shapes with the pink frosting.
• Make a small bowl of yellow frosting for the stamens in the middle of the flower.