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Debra's 6 Layer Chocolate Cake Recipe

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This recipe for Debra's 6 Layer Chocolate Cake, by , is from Martin Family Favorites, 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!

Connie Martin


Cake (pound cake):
1 stick butter
1 stick margarine
1/2 cup Crisco
3 cups sugar
5 jumbo eggs (6 medium)
1 cup milk
3 cups all-purpose flour (plain)
1/2 tsp. salt
1 tsp. vanilla (lemon if pound cake - 1 tsp.)
1/2 teaspoon baking powder

2 sticks margarine
12 tsp. milk
2 boxes 10X sugar
8 tbsp. Hershey's cocoa
dash salt
2 tsp. vanilla

Cake: Cream butter, margarine and Crisco. Add sugar and mix well. Add eggs. Alternate the milk and flour. Add salt and vanilla. Mix well. Remove from mixer and stir in baking powder. Bake at 350 for 30 minutes. I use 3 pans sprayed with Baker's Joy. After baking, cool on wire rack for about 15 minutes. Wrap layers in aluminum foil and freeze. This makes the cake easier to split layers. You will ice while cake is frozen - icing locks in moisture.

Icing: Mix sugar, cocoa, salt and vanilla. Then I cook (melt) the butter and milk. Then I add this liquid mixture to the dry and beat. You can add milk if you want a different consistency. Debra creamed the margarine and then added the remaining ingredients. You need a good mixer to do that way - which I now have thanks to Tom and the boys but I had to make it with the liquid before and like the process better. It's easier for me.

Personal Notes:
Personal Notes:
I had the pleasure of making this cake as the groom's cake for both Chris and Marty. It is an awesome cake and goes fast. I like to heat the cake for about 10 seconds in the microwave - melts the icing and makes the cake taste like it just came out of the oven. And, of course, in Martin style, ice cream is frequently added.




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