8-Layer Chocolate Cake
8-Layer Chocolate Cake
Leanne E. Smith
Cake |
|
1 cup butter, softened
|
1 cup milk 1 teaspoon lemon juice 1 teaspoon vanilla ½ teaspoon almond extract |
|
Cream butter; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat on low speed of electric mixture just until blended. Stir in lemon juice and flavorings. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350º for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans. |
|
|
8 layers = ¾ cup batter per pan Bake 12 minutes at 350º. |
12 layers = ½ cup batter per pan Bake 10 minutes at 350º. |
| Cooked Chocolate Icing | ||
|
2/3 cup cocoa 3 cups sugar (scant) ¼ teaspoon salt 1 ½ cups canned milk |
¼ stick butter (2 tablespoons) |
In large saucepan, mix first 3 ingredients, then add milk and stir thoroughly. Cook over low heat until it comes to a boil. Boil 5 minutes over low heat, stirring constantly. Add butter and vanilla and stir just enough to mix in. Do not beat. Spread over cooled layers. |
||
