Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Six Layer Chocolate Cake




Source of Recipe


The Lady & Sons Just Desserts






List of Ingredients



• CAKE:
  
• 1 cup (2 sticks) butter, at room temperature
  
• 2 cups granulated sugar
  
• 4 eggs
  
• 3 cups sifted self-rising flour
  
• 1 cup milk
  
• 1 tsp pure vanilla extract
  
• FROSTING:
  
• 1 cup granulated sugar
  
• 1/3 cup cocoa
  
• 1/2 cup (1 stick) butter
  
• 2/3 cup half-and-half, plus more if needed
  
• 2 T corn syrup
  
• 1/8 tsp salt
  
• 1 (16 oz) box confectioners' sugar, sifted, plus 1 cup
  
• 1 tsp pure vanilla extract
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
   
2. Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes.
   
3. Add eggs one at a time, beating well after each addition.
   
4. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
   
5. To bake 6 layers, 3 at a time, divide batter in half, then divide each half among prepared pans.
   
6. Using a spatula, spread batter evenly in pan, then level batter in each pan by holding pan 3 or 4-inches above coutner, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
   
7. Bake for 15 to 20 mintues or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely. Repeat process with remaining half of cake batter.
   
8. While cakes cool, prepare frosting. Mix granulated sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a full rolling boil. Continue boiling, stirring occasionally, for 3 minutes. (Syrup must become thick and coat spoon, so be sure mixture cooks at a hard rolling boil.)
   
9. Remove from heat. Beat in confectioners' sugar and vanilla with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, you can determine if it is too thick for spreading. If you need to, add half-and-half, 1 T at a time, to bring frosting to proper spreading consistency.
   






Final Comments


Serves 16 to 20