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Fourteen Layer Chocolate Cake Recipe

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This recipe for Fourteen Layer Chocolate Cake is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1/2 cup butter
2 cups white sugar
6 eggs
3 cups milk
3 cups self-rising flour
2 teaspoons vanilla extract
3 cups white sugar
1 cup butter
1/2 cup unsweetened cocoa powder
1/4 cup water
2 cups evaporated milk
Directions:
Directions:
1. Preheat oven to 350º. Grease and flour 4 or 5 8 inch round cake pans.

2. In a large owl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.

3. Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.

4. To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sided and top with the remaining icing.
Personal Notes:
Personal Notes:
I have made changes to this recipe. I use 2 1/2 cups self-rising flour and 1/2 cup cocoa. I have yet to be able to make 14 layers, I put roughly 1/2 cup batter into the cake pan and end up with about 11 layers. I also make a chocolate glaze using about 1 cup semi-sweet mini chocolate chips and 1 can of sweetened condensed milk.

 

 

 

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