Smith Family 12 Layer Chocolate Cake Recipe 45

Steps:

• Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
• To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
• Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
• Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
• To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
• Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.).

Steps:

• Step 1 Preheat Oven to 375¹ Step 2 Cream sugar, butter, and vegetable shortening until fluffy. Step 3 Add eggs one at a time, until well combined. Step 4 Add flour and milk alternatively to batter. Add vanilla. Stir well. Step 5 Oil and flour two nine 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. Step 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 two Minutes stirring constantly. Remove from heat and add vanilla. Stir well. Step 7 Place first layer of cake on a large platter. Spread icing generously over the top. Add another layer and cover with icing. Continue until all twelve 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.

Steps:

• 1. Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers. about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

Steps:

• 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.