I tried this recipe for chocolate cake this weekend, and think it is quite similar to Magleby's chocolate cake. I made it as a 9x13" single-layer cake, but it would work well as two 8" or 9" rounds.
It is definitely my new go-to recipe. The texture is terrific, and the cake very moist. Once we cut into it, I could not stop slicing off little bits every time I walked past. It goes together pretty quickly and only took me 10-12 minutes to get it into the oven once I started pulling out ingredients. The batter was thinner than the usual cake batter, but don't let that worry you. I did find that I needed to bake mine several minutes longer than the 30 minutes indicated.
The frosting is also quite nice and goes together quickly. While it does develop a slight crust after sitting out, it stays soft underneath, which is exactly what I was hoping for.
Thanks to the Paysonites for a great dinner to go with the cake! I probably shouldn't admit this, but the Paysonite parents and I sampled the cake during the pre-dinner card playing - probably not surprising to anyone who knows us, since we instigated the "pie before dinner" Thanksgiving tradition!
It's definitely a dessert extravaganza here tonight -- there is buttermilk ice cream churning as I type, as well as a key lime pie in the fridge. And of course, more chocolate cake. I need a glass of milk just thinking about it!