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Six-Layer Chocolate Cake

Courses: Dessert
Serves: 20 people

Recipe Ingredients

  Cake
1 cup 198g / 7ozButter - room temperature
2 cups 396g / 13ozSugar
4   Eggs
3 cups 187g / 6.6ozSelf-rising flour - sifted
1 cup 237mlMilk
1 teaspoon 5mlVanilla extract
  Frosting
1 cup 198g / 7ozSugar
1/3 cup 36g / 1.3ozCocoa powder
1/2 cup 99g / 3.5ozButter
2/3 cup 157mlHalf-and-half
2 tablespoons 30mlCorn syrup
1/8 teaspoon 0.6mlSalt
1   Box confectioners' sugar - (16 oz) - sifted, plus
1 cup 198g / 7ozConfectioners' sugar
1 teaspoon 5mlVanilla extract

Recipe Instructions

Preheat oven to 350 degrees. 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 half, then divide each half 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.

This recipe yields 16 to 20 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A26) - from the TV FOOD NETWORK

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