I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe.
I always make it in a rectangular pan for a single layer because when I bake two round layers and try to stack them, I find that the cake is too tender and the top layer splits and the pieces slide off. This is without any handling other than assembling the layers. Note that it's not cracking/splitting in the pan during baking.
How can I prevent this? I've tried cooking the cake well after it's done, which it seems to tolerate, but that hasn't helped.
I've also considered adding less water, beating the batter longer or adding more eggs but haven't tried these ideas.