1.75 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
0.5+ cup (two heaped quarter cups) cocoa
2 cups brown sugar
0.75 cup vegetable oil
0.5 cup milk (whole or 2% dairy, or soy milk*)
1 tsp vanilla
0.75 cup boiling water
Preheat oven to 350°F. Grease and flour a bundt or tube pan. Stir together all dry ingredients until well blended. Blend in brown sugar. Whisk in remaining ingredients, except water. Add boiling water and whisk until smooth. Bake for 35 to 40 minutes (I like to turn it after 20 minutes,) until cake tester comes out clean. Cool ten minutes in pan. Turn out of pan and finish cooling on a rack.
*I've also tried rice milk. I think the lower fat/higher water content made it react more vigourously with the leaveners, causing it to spilled over in the oven, so watch out when substituting other milks.