Old Fashioned Multi-Layer Chocolate Cake
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|3 1/2 c||self-rising flour|
|1 lb||butter, softened (do not substitute)|
|yellow food coloring (optional)|
|2/3 c||cocoa powder|
|1 1/2 c||evaporated milk|
|1 tsp||pure vanilla extract|
|1/2 stick||butter (do not substitute)|
Crystal Coast, NC
Member Since Oct 2010
I love making this cake. It seems that young folks as well as old folks love this cake. It may not be the most beautiful cake but it sure is good. This is the kind of cake that our grandmothers and great-grandmothers made.
Leave butter out for several hours to soften. You can even leave it out overnight.
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.
Measure out 4-5 tablespoons of batter into each greased & floured cake pans. This will take several bakings until all batter is used up.
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.
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.
Remove from heat and stir in butter and vanilla. Ice between, on sides and on top of cooled layers.
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.
**A lot of people like this icing but I particulary like the icing I use on Opel's Chocolate Stack Cake so go over to this recipe and check it out.