One of the easiest, and moistest chocolate cakes you will ever bake. My grandmother, Eva Koehler, called it her "never fail" recipe. It is nearly impossible to screw up. She always topped it with peanut butter icing (which is simply a white icing with peanut butter mixed in to taste).
I forgot just how good this cake really is. Going to the refrigerator the other day I found a quart of whole milk that had turned bad. I shook it up and used it in this recipe. I also gave some attention to consistency and added just over 2 and a half cups of flour (calls for a scant 3). This was so smooth there were almost no crumbs and so moist I could pick up crumbs by smashing them on my fork. I think the key is thick whole milk and just a little less flour. Enjoy.