Ingredients: |
Ingredients: 3 1/2 c self-rising flour
2 c sugar
6 eggs, beaten
1 lb butter, softened (do not substitute)
2 tsp vanilla
yellow food coloring (optional)
milk
ICING:
3 c sugar
2/3 c cocoa powder
1/8 tsp salt
1 1/2 c evaporated milk
1 tsp pure vanilla extract
1/2 stick butter (do not substitute)
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Directions: |
Directions:1
Leave butter out for several hours to soften. You can even leave it out overnight.
2
CAKE: Cream together butter, sugar then add eggs. Add vanilla then flour, a little at a time, mixing well after each addition. Now add food coloring and mix well. Add milk as needed to acheive the consistency cake batter should be.
3
Measure out 4-5 tablespoons of batter into each greased & floured cake pans. This will take several bakings until all batter is used up.
4
Bake at 350 for 8 minutes or until edges begin to brown. This will take approximately 8-12 minutes. Turn out layers and cover with a slightly damp cloth.
5
ICING: In a heavy 4 quart saucepan, stir together sugar, cocoa & salt. Stir in milk, Cook on medium heat, stirring constantly, until full rolling boil. Now boil without stirring to a soft ball stage.
6
Remove from heat and stir in butter and vanilla. Ice between, on sides and on top of cooled layers.
7
Note: I use a skewer or ice pick to poke a few holes in layers as I ice them when putting cake together. Also keep spooning icing back on cake as it puddles in bottom on cake plate. |
This recipe for Chocolate Layer Cake is from