Hershey's Perfectly Chocolate Cake

Made on recommendation of S., for her birthday.
This method is a hot sponge, I believe, which reliable sources have called unreliable.
But I made this in a bundt pan, and (thanks, S.) really liked it. Its texture and flavor are quite like that of a boxed chocolate cake, and, dash it all, I like the texture and flavor of boxed chocolate cake.

1/2 c vegetable oil
1 c boiling water
2 eggs
1 1/2 t baking soda
1 1/2 t baking powder
1 3/4 c AP flour
2 t vanilla
1 c milk
1 t salt
3/4 c cocoa
2 c sugar

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

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. 

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. 

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.