10 Layer Cake
My mom and I made a three-layer cake a couple of years ago for Christmas Eve dinner. However, we did not read the recipe thoroughly and did not give the frosting enough time to cool before icing our cake. What a mess!! My grandmother, who makes the best caramel cake around, just shook her head at us. It still tasted good, but it looked terrible.
I decided I wanted to give this multi-layer cake another try. This year, for Rob's birthday, I made a TEN layer yellow cake with chocolate icing. I know, going from three to ten layers was a big jump, especially since my first attempt was unsuccessful!
Let me give you a few helpful tips to make your ten-layer cake. First, ensure you use disposable 8" aluminum pans. This makes the clean up much easier! Seccond, make your icing first. The cooking time is 45 minutes, and then you must allow for the icing to cool. This leads to my final tip; make sure your icing is COOL. Applying warm icing on your layers will cause an avalanche of your beautiful cake!
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Ingredients / Directions: Printable PDF
- 2 sticks butter
- 2 12-oz. cans evaporated milk
- 8 heaping tablespoons unsweetened cocoa
- 2 lbs. confectioners sugar
- 2 cups sugar
- 2 sticks unsalted butter, cut into chunks
- 5 eggs
- 3 cups flour
- 1/4 teaspoon salt
- 1 heaping teaspoon baking powder
- 1 cup evaporated milk
- 2 teaspoons vanilla
- 1/2 cup water
- On the stove, over medium heat, melt the butter. Stir in evaporated milk (off heat). Whisk in cocoa until smooth, return to heat (medium) and cook for approximately 10 minutes. DO NOT BOIL or scorch. Remove from heat and whisk in confectioners sugar slowly. Cook on low until thickened and will stick to
back of a spoon or to the whisk (approx. 30 minutes). Allow frosting to cool before icing your layers!
- 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 10 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake two to three layers at a time on the middle rack of the oven at 350 degrees for 9-11 minutes. A layer is done when the top is golden and is firm when you give it a shake.
- Take one slightly cooled layer and spread with cooled frosting. Use two or three serving spoonfuls of icing between each layer. You may need to use toothpicks to secure your layers. Cover the top and sides of the cake with the rest of the icing. If the icing runs on to the plate, scrape it up and place on the sides and top of cake.