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20 Layer Chocolate Cake Recipe

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This recipe for 20 Layer Chocolate Cake, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Ruth and Jack Allen
Added: Sunday, February 24, 2008


For cake layers:
2 Deluxe II Duncan Hines Cake Mixes
2 sticks butter (½ pound)
½ cup sugar
7 eggs
2 cups milk

For chocolate glaze:
1 stick of butter
4 blocks of Baker’s Unsweetened Chocolate
3 ½ cups granulated sugar
dash of salt
1 tbsp vanilla
1 large can evaporated milk

To make glaze: Melt butter and chocolate. Add remaining ingredients and stir. Bring to a rolling boil. Reduce heat to keep warm or place in a double boiler.

You will need either 4 or 6 9-inch cake pans.
Before mixing cake cut 20 wax paper circles the size of the bottom of the cake pans. To prepare each pan, spray lightly with vegetable oil spray (such as Pam) and place one wax paper circle in the bottom of the pan.
Cream butter and sugar. Add 1 egg at a time. Add 1 cake mix and 1 1/3 cups milk. Add 2nd cake mix and 1 1/3 cups milk. Mix well. Spread a generous ½ cup batter into pan – just enough to cover the bottom of the pan. Bake at 350º about 12 minutes until lightly brown. When layers are done, turn them out on a clean towel and carefully remove wax paper.
When the first set of layers (2 or 3, depending on the number of pans) come out of the oven, the next set should be ready to put into the oven. While they bake, assemble the first layers.
To assemble, spread a little frosting on a plate and place one warm layer on top of frosting. Spoon 2 tablespoons of chocolate frosting on top of layer and spread with knife. This should be a very thin coating of chocolate frosting. Place second layer on top of first and repeat until all layers are stacked. Spread remaining frosting over the top and sides.

Personal Notes:
Personal Notes:
This recipe is a favorite of everyone in the family. It is submitted in memory of our Mom and Dad.




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