12-Layer Cake
This cake is just as delicious (and sinful) as it looks.
That's why it was only made for special events where a lot of family was
expected. Because everybody wanted a piece of this dramatic dessert, one was
forced to make the slices small. In a way, that was for the best, since it also
reduced the calorie count! You'll probably want to do the same thing. Prepare
this for your next big family gathering and enjoy the oohs and aahs it inspires.
Then, cut the slices about one inch wide at the edge and pass it around. You
don't need a lot of this wonderful dessert to feel as though you've enjoyed a
full serving -- a little goes a long way.
Cake:
2-1/4 cups sugar
1 cup unsalted butter
1/2 cup vegetable shortening
6 eggs
4-1/2 self-rising flour
3-1/3 cups milk
1-1/2 tablespoons vanilla
Icing:
3 cups sugar
6 tablespoons cocoa
1 cup unsalted butter
1 14-ounce can evaporated milk
1 tablespoon vanilla
Preheat oven to 375°F.
2. Cream sugar, butter and vegetable shortening until fluffy.
3. Add eggs one at a time, until well combined.
4. Add flour and milk alternately to batter. Add vanilla. Stir well.
5. Oil and flour two 9-inch cake pans. Spread one cup of the batter in each pan
and bake 10 to 12 minutes until lightly browned. When done, remove layers from
pans and place on racks until cool. Wash cake pans after baking each layer, and
continue preparing layers until all 12 are complete. When all layers are baked,
prepare icing.
6. In a large saucepan, mix sugar and cocoa. Stir in butter and evaporated milk.
Bring to a rolling boil. Reduce heat and cook about 2 minutes, stirring
constantly. Remove from heat and add vanilla. Stir well.
7. Place first Layer of cake on a large platter. Spread icing generously over
the top. Add another layer and cover with the icing. Continue until 12 layers
are iced. (You may want to insert a few toothpicks into the layers to keep them
from shifting during this stage. Just remember to remove them as you go!) Apply
remaining icing to the sides and chill slightly before serving.
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