hersheys cake- Irene style

So last night, I was about to make some Betty Crocker "just add Water" Triple Berry Muffins because I only had an hour before our Dinner with Cheryl and Rommel..then I thought- NO! this is Cheryl we are talking about. She is just about the best baker of sweets that I know! I can't show up with that lameness. I quickly remembered that behind my container of Hershey Unsweeted Cocoa, there are a few recipes. Well, I took the one for "Perfectly Chocolate" Cake and tweaked it to make it more "irenish" and I really really liked it. Of course, her dessert was way better. (and I hope she posts it!) but the cake was so moist and chocolatey. Probably the best I've ever made. I didn't take any pictures Sorry- but just imagine a chocolate sheet cake- extremely moist. Here is the original recipe and the tweaks:

Hersheys "Perfectly Chocolate" Chocolate Cake

Ingredients:

• 2 cups sugar <---- I did more like 1 1/2 Cups
  
• 1-3/4 cups all-purpose flour <----- I used Whole Grain Flour
  
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs <------ I used 3 Egg Whites instead
  
• 1 cup milk <----- Skim Milk here
  
• 1/2 cup vegetable oil <---- I used 1/2 Cup of Very Cherry Yoplait Fat Free Yogurt
  
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.