Six-Layer Chocolate Cake Recipe
Source of Recipe
Aunt Saunny
Cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract
Frosting:
1 cup sugar
1/3 cup cocoa powder
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round cake pans.
Using an electric mixer, cream the butter until fluffy. Add the
sugar and continue to cream for approximately 6 to 8 minutes. Add
the eggs 1 at a time, beating well after each addition. Add the
flour and milk, alternately to creamed mixture, beginning and ending
with the flour. Add the vanilla and continue to mix until
incorporated. To bake 6 layers of cake 3 at a time, divide the
batter in 1/2, then divide each 1/2 among the 3 pans. Level the
batter in each pan by dropping pan flat onto counter top to release
air bubbles. Bake each cake for 15 to 20 minutes, or until golden
brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat
process with the rest of the cake batter.
Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter,
half-and-half, corn syrup, and salt in a saucepan, stir, and bring
to a boil. Continue to boil, stirring occasionally for 3 minutes.
The syrup will become thick. Remove syrup from heat, and beat in the
confectioners' sugar and vanilla extract with an electric mixer.
Allow frosting to rest for a couple of minutes. At this time, if the
frosting is too thick for spreading, add a bit of half-and-half, 1
tablespoon at a time, to bring frosting to proper spreading
consistency.
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