Ever since we moved here to the high desert (7000 ft) I haven't been able to make a cake that would stay together and not crumble when I tried to take it out of the pan. Well, after perusing the internet, I found this from the Cake Mix Doctor:
1 package (18.25 ounces) plain German chocolate cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
4 large eggs
To make the buttermilk, you mix 4 t. lemon juice with enough milk to make 1 1/4 c and let it sit for 5 minutes. Just blend all the ingredients on low for 5 min, scrape down the bowl, and then on medium for 2 minutes. Bake at 350 until cake begins to pull away from the sides of the pan (I used 2 9-inch round pans) and top springs back. Take out and cool for 5 minutes then run a knife around the edges and take out the cake. It is just how I like it: moist and doesn't break when I flip the layer over with my hands. Thanks cake mix doctor! Now to try it with other flavors. I assume it will work. The only drawback with using the german chocolate is that I think the milk make the color lighter than water would. But it's still yummo!