14-Layer Chocolate Cake
|2 stk||soft butter (leave out overnight)|
|2 1/2 c||granulated sugar|
|2 tsp||pure vanilla extract|
|1 1/2 c||milk|
|4 c||self-rising flour|
|3||blocks of baker's plain chocolate|
|1 stk||real butter|
|2 sm||cans carnation evaporated milk|
|3 c||granulated sugar|
|just a pinch of salt|
|1 1/2 tsp||pure vanilla extract|
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DirectionsCAKE: Preheat oven to 400. Wax paper & grease cake pans. Mix first 5 ingredients together then stir in flour & combine well. Put 3 large tablespoons of batter in each cake pan and bake at 400 for approximately 10 minutes. Turn layers out and keep covered with dish towels.ICING: Melt chocolate with a few teaspoons of warm water until smooth. Mix the sugar with the cornstarch. Stir all ingredients together and bring to a boil. Boil for about 10 minutes on medium heat. This icing will be thin but will harden later. Spread between layers but poke holes (use a toothpick) in layers as you go to allow icing to seep into layers. Ice top & sides and keep spooning icing back on cake as it may puddle on bottom of cake plate.*Pleast refer to "Bea's Notes" above regarding the icing.