Old Fashioned Multi-Layer Chocolate Cake
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- 3 1/2 c
- self-rising flour
- 2 c
- eggs, beaten
- 1 lb
- butter, softened (do not substitute)
- 2 tsp
- yellow food coloring (optional)
- 3 c
- 2/3 c
- cocoa powder
- 1/8 tsp
- 1 1/2 c
- evaporated milk
- 1 tsp
- pure vanilla extract
- 1/2 stick
- butter (do not substitute)
1Leave butter out for several hours to soften. You can even leave it out overnight.
2CAKE: 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.
3Measure out 4-5 tablespoons of batter into each greased & floured cake pans. This will take several bakings until all batter is used up.
4Bake 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.
5ICING: 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.
6Remove from heat and stir in butter and vanilla. Ice between, on sides and on top of cooled layers.
7Note: 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.
8**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.