Try this Southern little layer cake recipe, or contribute your own.
Suggest a better descriptionInstructions
Preheat oven to 350 F.
Line 5 (8-inch) round cake pans with parchment paper. (I used 10 disposable pans). Grease the pans and flour lightly. Set aside.
In a large bowl, cream together sugar and butter.
Add eggs one at a time, mixing well after each egg.
Mix in vanilla extract. Set aside.
In a large bowl sift together flour, salt, and baking powder.
Add dry ingredients into the wet ingredient, alternating with the milk until batter is combined. Be sure to scrape down the sides of the bowl.
Pour 1 cup of the batter into each prepared pan and spread into an even layer.
Bake for 10-12 minute until edges are lightly golden and center of cake is set. Do not overcook. The cake will continue to cook as it cools.
Once pans are warm to the touch, remove cake and place on a cooling rack to finish cooling.
Repeat with the next five cakes.
While layers are cooling make the frosting (see note about frosting before continuing)
To make the frosting, in a large saucepan melt butter in deep skillet.
Stir in granulated sugar, brown sugar, cocoa powder, and evaporated milk.
Bring to boil until it reaches about 235 F. on a candy thermometer.
Reduce heat to low and add vanilla extract and salt.
Keep the icing hot while you frost the cakes. Frosting should be the texture of thick chocolate syrup.
Place the first layer on a cake board on top of a cooling rack. Place a pan on a baking sheet under the cooling rack to catch the dripping frosting.
Spoon about 1/4 cup of frosting (may need a tad bit more) in between each layer and spread it over it out. Repeat until all layers have been stacked and frosted.
Next, make up another batch of frosting.
When frosting is done pour it over the top of the cake. This will fill in any gaps and give the cake a smooth frosted finish.
Let the cake sit until the icing is firm.
Slice and serve!
Video
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2621g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 7553 | ||
Calories from Fat: 3096 (41%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 344g | 459 % | |
Saturated Fat 168.9g | 845 % | |
Monounsaturated Fat 117g | ||
Polyunsanturated Fat 29.3g | ||
Cholesterol 748.3mg | 230 % | |
Sodium 10116.6mg | 349 % | |
Potassium 4134.1mg | 109 % | |
Total Carbohydrate 1006.7g | 296 % | |
Dietary Fiber 30.4g | 122 % | |
Sugars, other 976.3g | ||
Protein 121.1g | 173 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7553
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.