Recently, RBI posted his chocolate cake recipe http://www.foodnetwork.com/recipes/chocolate-layer-cake-recipe/index.html
The ingredients are the same (with exactly the same measurements if you convert the recipe to a 10 in pan) as the Hershey's perfectly chocolate recipe but without the milk and with brewed coffee instead of plain boiling water.
Has anyone tried it? How is the crumb / texture different without the milk?
It is actually not the same at all. His is doubled so it would be missing the 2 c buttermilk which many of us sub sour cream. Also his leaveners are different. When you change that much, it isn't even close.