Jim loves anything with chocolate in it. And he loves this chocolate cake so much that it's the only cake he's requested — and received — as his birthday cake for the past 20+ years or so. The recipe comes from Hershey's; the topping comes from Jim's addiction to Cool Whip. (*I have to adjust for high altitude, so I've included both, just in case.)

Cake:

1 3/4 cups unsifted flour

2 cups sugar (*minus 2 tablespoons for high altitude)

3/4 cup cocoa

1 1/2 teaspoons baking soda (*1 1/4 teaspoons)

1 1/2 teaspoons baking powder (*1 1/4 teaspoons)

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water (*plus 4 tablespoons)

Topping:

1 tub Cool Whip

Chocolate sprinkles or mini chocolate chips

Preheat oven to 350 degrees (375 for high altitude). Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water; batter will be VERY thin, about the consistency of hot cocoa. Pour into greased and floured 13X9 cake pan. Bake for 35-40 minutes or until top springs back. Cool completely.

Cover with whipped cream and top with chocolate sprinkles or mini chocolate chips. Keep leftovers refrigerated.