Chocolate Little Layer Cake
"This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that. Featured in: Festiveness, Stacked Up Southern Style...."
INGREDIENTS
•
FOR THE CAKE:
•
2 sticks butter, more to grease pans
•
2 ½ cups sugar
•
⅓ cup shortening
•
5 eggs
•
2 teaspoons vanilla
•
5 cups cake flour
•
1 teaspoon salt
•
2 teaspoons baking soda
•
5 teaspoons baking powder
•
2 cups milk
•
FOR THE ICING:
•
5 cups of sugar
•
⅓ cup Cocoa
•
1 stick butter, cut into pieces
•
1 15-ounce can evaporated milk
•
½ cup whole milk
•
2 teaspoons vanilla
Comments & Reviews
Just A Pinch Sweepstakes