"Perfectly Chocolate" Chocolate Cake

Just so I don't get in trouble for plagarism...

{Four years of College English Writing put that fear in my heart}

... this is NOT my recipe

It can be found on the back of Hershey's Cocoa Naturally Unsweetened Powder

or at Hershey's Kitchens.

But I have to share because it is one of those special things in life 

that everyone should know.

As a side note, I exposed my sister to this cake, 

which she quickly became addicted too as well. 

She made it for a family reunion and a very old man came to her and said, 

"I hear you are the one that made this chocolate cake."

She said yes she was. 

"I have been around a long time, and I've never had cake as good as this."

There you go. 

From the testimonial of a obscurely related and unnamed old man.

  

Hershey's "PERFECTLY CHOCOLATE" Chocolate Cake

{I know they put chocolate twice.}

2 c sugar

1 3/4 c flour

3/4 c cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 c milk

1/2 c veggie oil

2 tsp vanilla extract

1 c boiling water

Preheat oven to 350 degrees.

Grease baking pans of your choice. 

Combine dry ingredients. 

Add eggs, milk, oil and vanilla.

Mix for two minutes on medium speed. 

Add boiling water and stir.*

Pour into greased pan(s), the batter will be very thin.

If using a 9X13 bake for 35-40 minutes.

For two 9 inch pans, bake 30-35 minutes.

It SAYS you can bake cupcakes, for 22-25 minutes...

...but I've never had success with it. 

But remember, I'm only mediocre. 

You can probably do it. 

*{If you are using a kitchen aid mixer, I would NOT recommend using it to stir in the water. Even at the lowest setting, the boiling water splatters everywhere. Just stir it with a wooden spoon.}

HEALTHY SUBSTITUTIONS:

I have made this cake often with the follows substitutions:

1/2 c apple sauce instead of oil

1 3/4 c whole wheat flour instead of regular flour

I haven't yet braved the agave nectar for fear it will ruin the flavor and texture,

thereby wasting a perfectly good opportunity to eat Perfectly Chocolate Chocolate Cake.

ONE MORE THING...

There is also a recipe for Chocolate Frosting. 

But I'm not going to give it to you.

This cake is honestly so moist and delicious that the frosting just guilds the lily. 

{so to speak}

I just dust it with powdered sugar, or a dollop of whipped cream, 

and I'm completely satisfied.

Now, I would like to ask a bit of advice.
I live at a high altitude.
No matter what I try,
this cake ALWAYS and I mean ALWAYS will fall in the middle.
It's still delicious.
And it's still ok looking...
but I would like to know a trick to getting it not to fall.

Any suggestions or comments about that would be helpful.

Thanks!