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Thursday, April 5, 2012

14 Layer Chocolate Cake


14 Layer Chocolate Cake

Today, our son, Brent, is celebrating his 30th birthday.  I gave him a choice of homemade brownies and ice cream or a 14 Layer Chocolate Cake and guess which one he chose?  Yep, the 14 Layer Chocolate Cake!  I told him that I would bring him the cake today but he chose to wait until we grill steaks on Sunday and have it for dessert.  This cake is very moist and the icing does not get hard but stays soft.  It's a delicious cake for a couple of weeks (if it lasts that long!)
Happy Birthday, son!

14 Layer Chocolate Cake

1 cup Crisco Shortening
2 cups sugar
6 eggs, beaten
1 cup milk
3 cups Martha White self-rising flour, sifted
2 Tbsp. vanilla extract

Cream shortening and sugar.  Add one ingredient at a time and beat after each addition until all has been added.  Place 3 heaping Tbsp. of batter into 8 in. pans that have been sprayed with Baker's Joy.  Bake at 350 degrees for 8 to 10 min.  Stack layers and add chocolate icing while hot.

Chocolate Icing

3 sticks plus 2 Tbsp. of butter
2 - 12 oz. cans of Pet Milk
4 1/2 cups sugar
13 1/2 Tbsp. of Hershey's Cocoa

Melt butter.  Add Pet Milk, sugar, and Hershey's Cocoa.  Cook over medium/low heat until it comes to a boil, stirring often.  Continue to cook for 7 min. or until desired consistency.  It will thicken slightly.

Place icing in a double boiler.  It will remain hot while you bake the cake layers and place icing on cake layers.

I use a soup ladle to pour the icing on the cake layers.  I usually put two soup ladles of icing on the layer and then use a tsp. to spread the icing.

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