opel's chocolate stack cake

Name: Opel's Chocolate Stack Cake
Yield: 10
Cuisine: American
Ingredients: 2 cup(s) all-purpose flour; 1 cup(s) self-rising flour; 1 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 4 - eggs, room temperature; 2 cup(s) granulated sugar; 1 1/2 cup(s) buttermilk; 3/4 cup(s) vegetable or canola oil; 1 teaspoon(s) pure vanilla extract; ## CHOCOLATE ICING:; 3 cup(s) plus 1 tbsp granulated sugar; 1/2 cup(s) cocoa powder; 9 to 10 ounce(s) evaporated milk, undiluted; 1 1/2 stick(s) butter; 1 1/4 teaspoon(s) pure vanilla extract

(10 RATINGS)

699 Pinches 16 Photos

Bea L.

Emerald Isle, NC

Updated on Dec 9, 2010

It appears that I clipped this recipe out of a magazine it's so old. The lady's name is Opel Forshee, which I don't know her personally but she looks like a very sweet little lady. I have made this recipe many times and it is certainly a hit with my family. It's also quite an impressive cake. NOTE: this recipe makes 10 really thin layers but you can make 8 layers by adding a little more batter in pans. I always make the 10 layers.

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Bea, this is a pic of my cake. Not nearly as pretty as yours, though.

prep time

cook time

method Bake

yield 10- Layer 8" Cake

Ingredients

2 cups all-purpose flour
1 cup self-rising flour
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
4 - eggs, room temperature
2 cups granulated sugar
1 1/2 cups buttermilk
3/4 cup vegetable or canola oil
1 teaspoon pure vanilla extract
CHOCOLATE ICING:
3 cups plus 1 tbsp granulated sugar
1/2 cup cocoa powder
9 to 10 ounces evaporated milk, undiluted
1 1/2 sticks butter
1 1/4 teaspoons pure vanilla extract

How To Make opel's chocolate stack cake

Step 1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

Step 2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.
Step 3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.
Step 4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.
Step 5

Note: the icing will start to get gooey as it cools but then will harden later. This cake is better made the day before serving. This allows the icing to harden properly. If you can't make it a day ahead, make it in the morning to serve that evening.
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!

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