| 1 | Heat oven to 350°F. |
| 2 | Grease and flour two 9-inch round baking pans. |
| 3 | In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. |
| 4 | Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. |
| 5 | Remove from mixer; stir in boiling water (batter will be thin). |
| 6 | Pour batter into prepared pans. |
| 7 | Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. |
| 8 | Cool 10 minutes; remove from pans. |
| 9 | Cool completely on wire rack. |
| 10 | Place one layer on serving plate. |
| 11 | Spread half of pie filling over layer to within ?inch of edge. |
| 12 | Spoon or pipe border of whipped topping around edge. |
| 13 | Top with second cake layer. |
| 14 | Spread remaining pie filling to within ?inch of edge. |
| 15 | Make border around top edge with remaining topping. |
| 16 | Garnish with sliced almonds, if desired. |
| 17 | Refrigerate until just before serving. |
| 18 | 10 to 12 servings. |
| 19 | hershey"s is a registered trademark of hershey foods corporation. |
| 20 | Recipe may be reprinted courtesy of the hershey kitchens. |
