HTH!
I have made the Hershey's cake before, and it is a really good cake. However, I don't think it is sturdy enough for a stacked wedding cake. I have a recipe on here that is my basic chocolate cake that people RAVE over. It is super easy and very sturdy while still being very moist and yummy. Search in the recipes for "Trixie's Chocolate Stout Cake." I used this recipe for my last wedding cake I did last month. Worked beautifully!
Now I'm really nervous and freaking out... I did a test and the layers broke on my hands when stacking and it was only the 8 in.
Thanks Trixie but I have my 3 kids with me and don't I don't feel I can run to the grocery store for cake mixes. I will try to find something and maybe use the Hershey one in the middle. 
I'll see what I can do
Thanks again 
I love the Hershey cake! It is my most popular chocolate cake. However - I tend to use it only with top tiers - maybe a middle tier if the top tier is a lighter cake. However - if I use the SPS system to support the cake then I can get away with using it on the bottom! Does this make sense?
I only use the Hershey recipe, it is really dense and takes torting well for me. Or maybe I'm doing it wrong! 
I've made it an 8" 3 layer cake before, but mostly bake it in a glass 9x12" pan, (twice for one layered cake, keep forgetting to buy another pan) - maybe the glass bakes it differently???
I don't think any of that was a help...but I wish you luck!!!
I have used it many times, I always freeze the cake overnight though before torting and frosting. This really seems to help with the stability. The cakes should be supported by pillars/dowls/straws and a board so the type of cake you use shouldn't really matter.
If you are worried try a test cake first.
Best of luck, Tracy
the Hersheyâs cake was the first scratch cake i ever made, the first time it was delicious light moist chocolate cake, the second time i made it I got a really dense cake but it was good, and the last time i made it came out so dry i had to toss it, each time i made it exactly the same, i have no idea what happened, so now i went back to the box. 
Freezing is not an option for me but I can make the cakes take turns in my small refrigerator but by the time I get to the hall to assemble them it won't make a difference. There will be pillars and a board under each one.
Now another question...
The recipe says it is 10-12 servings, is this true? If this is true I have to make the recipe 30 times for 300 people!!
I am mixing the dry ingredients right now...
Thanks to all for your support.
By the way, I always bake my cakes beforehand and wrap in Saranwrap & chill in fridge. Makes it so much easier to torte. Haven't ever frozen them, but that would likely work too.
A trick I do is I make zipped bags of all the dry ingredients by the batch ahead of time - you should see my counter with 6-8 bowls all spread out. Helps me be more organized when I start production of the batches (usually doubling at a time).
Good luck, hon!
Good lord, don't ever pay attention to the nonsense of 'serving sizes' recommended by manufacturers! I use the Killer Chocolate cake recipe on here that is a variant of Hershey's and is fabulous. I am baking one right now for a wedding cake! The full recipe makes enough for 2 9x2in rounds, so you should be able to work out how much you need from that, if you have problems, pm me the sizes you need to bake and I'll tell you how much batter you will need for each size.
Hope that helps!
Thanks everyone, the cake was fine, it didn't fall or break!
http://www.cakecentral.com/cake-photo_1236266.html
can someone post the recipe?
http://www.hersheys.com/recipes/recipes/detail.asp?id=184
it is also on the back of the Hershey's cocoa can - it is REALLY good chocolate cake and very easy to make.
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