Hershey's Cake Recipe

Preheat oven to 350 degrees F. Butter two 9-inch round baking pans and line with parchment paper. Butter and flour the parchment paper.
Stir together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 cups granulated sugar, and 1 cup Hershey's cocoa powder in the bowl of a stand mixer. Add 2 large eggs, 1 large egg yolk, 3/4 cup half-and-half, 1/4 cup water, 1/2 cup vegetable oiland 2 teaspoons vanilla extract.
Beat on medium speed for a minute or two, scraping down the sides every few seconds, then add 1/2 cup unsalted butter, softened. Beat on medium to medium-high speed of mixer until well blended. Scrape the sides and mix well. Note: The butter will not be completely mixed in until you pour in the boiling water in the next step, so for now you will still see pieces of butter. Just get it as well-blended here as you can.
Place used coffee grounds in a fine mesh strainer set over a measuring cup. Pour 1 cup boiling water over coffee grounds. Discard the coffee grounds and stir the coffee-water into the cake batter. Pour batter (batter will be thin) into prepared pans.
Bake 30-35 minutes or until tester inserted in center comes out clean. Remove pans from oven and cool for 10 minutes. Remove cake from pans to wire racks and cool completely.