14 Layer Chocolate Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
3 cups self-rising flour
1 1/2 cups sugar
1/2 cup Crisco
1/2 cup butter
6 large eggs
1 cup whole milk
1 tsp. vanilla
Frosting:
4 squares unsweetened baking chocolate
1 tall can evaporated milk
1/2 cup water
1/2 stick butter
4 cups sugar
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Directions: |
Directions:When making cake batter all ingredients should be at room temperature.
Cream the sugar with butter and Crisco
Add the eggs one at a time and beat
Add 1/2 the milk and 1/2 the flour and beat well
Add vanilla
Add remaining milk and flour and beat well
Baking the layers is the hardest part. Bake 2 at a time and it will about an hour.
Preheat oven to 300º
Cut 14 circles of parchment paper to fit the bottom of your cake pans. Grease and flour the sides of the pans. (Baker's Joy spray is recommended)
Put 2-3 heaping tbsp. of batter in the center of each pan and smooth with a spatula. The layers will be less than 1/4 inch after baking.
It takes approximately 7 minutes for 2 layers to bake, but since each oven is different, watch them carefully. DO NOT LET THEM GET BROWN AT ALL. This would make them crunchy when they cool and that is not good. You want the layers to be light and spongy. Bake all the layer first taking them out with the parchment paper. This takes patience.
Make the frosting AFTER you get all layers baked.
Melt chocolate and butter
Add milk, water and sugar
Cook on high heat - stirring until it comes to a boil
Let cool a few minutes
Put the layers together by putting 3 tbsp. of frosting on each layer
It will run out and down the sides, this is okay. As it cools you can smooth it back up on the sides |
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Personal
Notes: |
Personal
Notes: Your finished cake might not be as pretty as some cakes, but it will taste so good that no one will care what it looks like!
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