This recipe is an old standard found on most Hershey's cocoa containers for years.  Cocoa is highly nutritious.  A large portion of the "chocolate" products on the market have very little chocolate.  If chocolate is your vice, this isn't a bad choice.  Splenda or xylitol can be substituted for those who seriously must avoid actual sugar overload.

Hershey's Dark Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup Hershey's Cocoa or Special Dark Cocoa
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F.  Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.