Basic Buttermilk Devils food Cake

An easy cake to whip up, but some structural problems.

Starting with a chocolate cake mix, you add additional cocoa, some oil, eggs, vanilla, and of course, buttermilk. The batter was lovely, it baked up well, and even came out of the pans intact.

The problem was that the cake was extremely light. So light and tender that it couldn't support the frosting. The uncut cake was fine, but each slice self-destructed, and the half-cake that is left is collapsing. The frosting isn't that heavy, and I've never seen this problem before.

The problem might be my altitude - and it would be interesting to hear about the experience of baking this cake at sea level.

We frosted this with peppermint buttercream frosting, an awesome combination, and prepared it for our daughter's 13th birthday (cake 2 for this birthday, another yet to come).