Old Fashioned Multi-Layer Chocolate Cake
This multi-layer chocolate cake is impressive and nostalgic. The cake layers are soft and thin, similar to a pancake. They're stacked on each other, and the layers are filled with an old-fashioned boiled chocolate frosting. It's put on each layer warm, and the frosting pools between the layers and sets up as it sits. It is a time-consuming dessert and takes a little skill, but this chocolate cake is quite good. A great dessert option for a special occasion.
Ingredients
- 3 1/2 cup(s) self-rising flour
- 2 cup(s) granulated sugar
- 6 large eggs, beaten
- 1 pound(s) butter, softened (do not substitute)
- 2 teaspoon(s) pure vanilla extract
- 2 dash(es) yellow food coloring (optional)
- - milk
- ICING
- 3 cup(s) granulated sugar
- 2/3 cup(s) cocoa powder
- 1/8 teaspoon(s) salt
- 1 1/2 cup(s) evaporated milk
- 1 teaspoon(s) pure vanilla extract
- 1/2 stick(s) butter (do not substitute)
Directions
- 1
Leave butter out for several hours to soften. You can even leave it out overnight. Cream together butter and sugar. Then add eggs one at a time.
- 2
Add vanilla and 2 drops of optional yellow food coloring.
- 3
Add flour, a little at a time, mixing in between. Then add milk a little at a time.
- 4
Mix until you achieve the consistency that cake batter should be.
- 5
Measure out 4-5 tablespoons of batter into each greased and floured cake pans. This will take several bakings until all batter is used up.
- 6
Bake at 350 for 8 minutes or until edges begin to brown. This will take approximately 8-12 minutes.
- 7
Turn out layers and cover with a slightly damp cloth.
- 8
ICING: In a heavy 4-quart saucepan, stir together sugar, cocoa, and salt. Stir in milk.
- 9
Cook on medium heat, stirring constantly, until a full rolling boil.
- 10
Now boil without stirring to a soft ball stage.
- 11
Remove from heat and stir in butter and vanilla.
- 12
Ice between, on sides, and on top of cooled layers. You can stick a few toothpicks into layers to prevent the layers from sliding.
- 13
Notes: - I use a skewer or ice pick to poke a few holes in layers as I ice them when putting the cake together. - Keep spooning icing back on the cake as it puddles in the bottom of the cake plate. - A lot of people like this icing, but I particularly like the icing I use on Opel's Chocolate Stack Cake so go over to that recipe and check it out.