old fashioned multi-layer chocolate cake

Name: Old Fashioned Multi-Layer Chocolate Cake
Prep time: 3 h
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 1/2 cup(s) self-rising flour; 2 cup(s) granulated sugar; 6 large eggs, beaten; 1 pound(s) butter, softened (do not substitute); 2 teaspoon(s) pure vanilla extract; 2 dash(es) yellow food coloring (optional); - milk; ICING; 3 cup(s) granulated sugar; 2/3 cup(s) cocoa powder; 1/8 teaspoon(s) salt; 1 1/2 cup(s) evaporated milk; 1 teaspoon(s) pure vanilla extract; 1/2 stick(s) butter (do not substitute)

(9 ratings)

A slice of Old Fashioned Multi-Layer Chocolate Cake.

review

Blue Ribbon Recipe by

Bea L.

@BeachChic

Emerald Isle, NC

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.

— The Test Kitchen @kitchencrew

(9 ratings)

yield 6 -8

prep time 3 Hr

cook time 1 Hr

method Bake

Ingredients For old fashioned multi-layer chocolate cake

3 1/2 c

self-rising flour
2 c

granulated sugar
6 lg

eggs, beaten
1 lb

butter, softened (do not substitute)
2 tsp

pure vanilla extract
2 dash

yellow food coloring (optional)
milk
ICING
3 c

granulated sugar
2/3 c

cocoa powder
1/8 tsp

salt
1 1/2 c

evaporated milk
1 tsp

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.

1
Leave 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.

2
Add vanilla and 2 drops of optional yellow food coloring.
3
Add flour, a little at a time, mixing in between. Then add milk a little at a time.
4
Mix until you achieve the consistency that cake batter should be.
5
Measure out 4-5 tablespoons of batter into each greased and floured cake pans. This will take several bakings until all batter is used up.
6
Bake at 350 for 8 minutes or until edges begin to brown. This will take approximately 8-12 minutes.
7
Turn out layers and cover with a slightly damp cloth.
8
ICING: In a heavy 4-quart saucepan, stir together sugar, cocoa, and salt. Stir in milk.
9
Cook on medium heat, stirring constantly, until a full rolling boil.
10
Now boil without stirring to a soft ball stage.
11
Remove from heat and stir in butter and vanilla.
12
Ice between, on sides, and on top of cooled layers. You can stick a few toothpicks into layers to prevent the layers from sliding.
13
Notes: - 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.
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