In the past, I have used a doctored mix for chocolate cakes that are stacked, but I'm really trying to switch to all scratch baking. Everyone loves the Hershey's cake I make with sour cream substituted for the milk in the recipe, but will it hold up to stacking? It seems so moist!! I use bubble tea straws for stacking.
TIA for any help or tips you can provide. 
I've covered Hershey's cakes in fondant & stacked them. Worked out just fine.
Thank you, ladies! You've put my mind at ease.
Hi Sangriacupcake, I always use this recipe and I love it as it is, but I'm curious about your subsitution. Do you substitute 1 cup sour cream for 1 cup milk? What difference does it make for the cake?
Yes, that's exactly what I do. It firms the cake up just a bit. I was finding that with the 1 c. of water and 1 c. of milk, it was such a delicate cake that it was difficult to move it from pan to cooling rack to cake platter. The flavor is not altered much, just the density.
I also don't mix the boiling water with all the ingredients at the end. Instead, I mix the cocoa powder and boiling water and then let the mixture cool to room temp before adding to the batter, which I think also keeps the cake from being so very soft. I learned that trick from watching Sylvia Weinstock make her chocolate cake.
But even with these two changes, it's still softer than a doctored mix, so I was worried about stacking.
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