Smith Island Ten-Layer Cake

Recipe by bcfdwife
READY IN: 39mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream together sugar and butter. Add eggs one at a time and beat until smooth.
  • Sift together flour, salt and baking powder.
  • Mix into egg mixture one cup at a time.
  • With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
  • Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
  • 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.
  • Start making the icing when the first layers go in the oven.
  • Put the cake together as the layers are finished.
  • 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.
  • Use two and three serving spoonfuls of icing between each layer.
  • 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.
  • Directions for Icing:.
  • 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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