Smith Island Ten-Layer Cake

READY IN: 39mins
Recipe by bcfdwife

This is a recipe I got from our local newscast from the lady named Mary Ida, who makes them here in Md. She states that you can make the cake layers as thin or thick as you like them, it's all in your taste. You can also use any type of icing...strawberry creme, german chocolate, peach creme, etc., but she used the icing below the most. Times below are estimates...I have not personally made this cake yet...Yet! lol I will have to make 4 layers at a time since I only have 4 cake pans, and I'll probably be making mine an 8 layer) so that's how I got 24 min. cook time. If you make the layers thicker, they'll of course have to bake longer.

Top Review by Diana Johnson || EatingRichly.com

The cake looks impressive, but I wasn't crazy about it. The super thin layers end up getting a bit dry, and the frosting was a little strange. I let it cool a bit to thicken up before using it, but then it got too thick by the end. I ended up just making some chocolate ganache to pour over the top.

Ingredients Nutrition

Directions

  1. Cream together sugar and butter. Add eggs one at a time and beat until smooth.
  2. Sift together flour, salt and baking powder.
  3. Mix into egg mixture one cup at a time.
  4. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
  5. Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
  6. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
  7. Start making the icing when the first layers go in the oven.
  8. Put the cake together as the layers are finished.
  9. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished.
  10. Use two and three serving spoonfuls of icing between each layer.
  11. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
  12. Directions for Icing:.
  13. Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.

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