old fashioned multi-layer chocolate cake
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.
Blue Ribbon Recipe
This multi-layer chocolate cake is impressive and nostalgic. The cake layers are soft and thin, similar to a pancake. They're stacked on each other, and the layers are filled with an old-fashioned boiled chocolate frosting. It's put on each layer warm, and the frosting pools between the layers and sets up as it sits. It is a time-consuming dessert and takes a little skill, but this chocolate cake is quite good. A great dessert option for a special occasion.
prep time
3 Hr
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 3 1/2 cups self-rising flour
- 2 cups granulated sugar
- 6 large eggs, beaten
- 1 pound butter, softened (do not substitute)
- 2 teaspoons pure vanilla extract
- 2 dashes yellow food coloring (optional)
- - milk
- ICING
- 3 cups granulated sugar
- 2/3 cup cocoa powder
- 1/8 teaspoon salt
- 1 1/2 cups evaporated milk
- 1 teaspoon pure vanilla extract
- 1/2 stick butter (do not substitute)
How To Make old fashioned multi-layer chocolate cake
Test Kitchen Tips
About 6-7 Tbsp of batter covered the bottom of our greased 9-inch round pans. We baked each cake for 13 minutes. There is enough icing for about 8 layers, and we recommend using a candy thermometer when making the frosting. As the cakes cool, remove them from the damp towel and stack them with parchment paper in between to prevent them from drying out.
-
Step 1Leave butter out for several hours to soften. You can even leave it out overnight. Cream together butter and sugar. Then add eggs one at a time. -
Step 2Add vanilla and 2 drops of optional yellow food coloring.
-
Step 3Add flour, a little at a time, mixing in between. Then add milk a little at a time.
-
Step 4Mix until you achieve the consistency that cake batter should be.
-
Step 5Measure out 4-5 tablespoons of batter into each greased and floured cake pans. This will take several bakings until all batter is used up.
-
Step 6Bake at 350 for 8 minutes or until edges begin to brown. This will take approximately 8-12 minutes.
-
Step 7Turn out layers and cover with a slightly damp cloth.
-
Step 8ICING: In a heavy 4-quart saucepan, stir together sugar, cocoa, and salt. Stir in milk.
-
Step 9Cook on medium heat, stirring constantly, until a full rolling boil.
-
Step 10Now boil without stirring to a soft ball stage.
-
Step 11Remove from heat and stir in butter and vanilla.
-
Step 12Ice between, on sides, and on top of cooled layers. You can stick a few toothpicks into layers to prevent the layers from sliding.
-
Step 13Notes: - I use a skewer or ice pick to poke a few holes in layers as I ice them when putting the cake together. - Keep spooning icing back on the cake as it puddles in the bottom of the cake plate. - A lot of people like this icing, but I particularly like the icing I use on Opel's Chocolate Stack Cake so go over to that recipe and check it out.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 1537kcal, carbohydrates: 204g, cholesterol: 320mg, fat: 73g, fiber: 4g, protein: 24g, saturated fat: 42g, sodium: 698mg, unsaturated fat: 29g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes