For the Butter Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set them aside.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. Add softened butter, milk, and vanilla extract. Use a hand mixer to beat the mixture for 2 minutes, scraping down the sides of the bowl as needed.
4. Add eggs to the batter and continue beating for 2 more minutes.
5. Divide the batter equally between the prepared pans and smooth the tops.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, turn the cakes out onto a cooling rack to cool completely.

For the “Perfectly Chocolate” Frosting:

1. In a saucepan, melt 1/2 cup butter over medium heat.
2. Stir in the Hershey’s cocoa until smooth and combined.
3. Gradually add powdered sugar and milk, alternating between them, until the frosting reaches a spreadable consistency. Add a few extra drops of milk if needed.
4. Stir in 1 teaspoon of vanilla extract.
5. Once the cakes are completely cool, frost the cakes with the chocolate frosting.