Hi everyone,
My aunt used to make a 10-layer cake with chocolate icing every year for Thanksgiving/Christmas. She has since passed away and I want to recreate this cake this year. None of my immediate family has the recipe. I have searched, but cannot find exact directions. Specifically -
1. Do you bake 10 separate layers (my mom thinks she did it this way)? and how much batter per pan?
2. I am unsure of the poured chocolate icing recipe - it was really sweet.
Thanks in advance!!!
Was it a yellow cake (thin layers)with a chocolate frosting....the kind of frosting you have to hurry up and spread on?
My sister-in-law makes a 6-layer cake that sounds a lot like that. She bakes separate thin layers, and uses this icing recipe:
Chocolate Icing
3 cups sugar
6 tablespoons cocoa powder
1 small can Pet milk
2 sticks margarine or butter
1 teaspoon vanilla
Mix sugar and cocoa. Add in Pet milk and stir well. Add margarine and vanilla. Bring to a rolling boil, stirring constantly. Boil one minute. Let cool some before frosting. (Beat with a spoon while it is cooling).
Maybe your aunt baked a few layers and torted them all to make 10 layers total. That sounds much easier to do.
Good luck in re-creating the cake and recipe.
Thanks so much to everyone. I can't find anyone else in my family who has the recipe!
BigFatMamaKat -
I think that is it! My mom says the layers were definitely based separately. Do you know how much batter she puts in each pan???
I don't know exactly, but they are really thin. Maybe 1/2", but that's after they're cooked.
How about something like this??
GRANDMA'S JAM RIBBON CAKE - NORTH CAROLINA.
1 box commerical white cake mix*
16 oz sour cream
3 types jam
Two cookie sheets
* Preheat oven to 350 or to setting indicated on cake mix package.
* Mix cake mix as directed.
* Grease and flour the UNDERSIDE of your cookie sheet.
* Pour 1/4 cup of batter on the back and spread evenly to a thin layer.
* Put in oven and check after five minutes. Cake should be slightly brown on the edges.
* While cake is baking grease and flour the UNDERSIDE of the second cookie sheet.
* When cake is done remove from oven and let cool a few minutes on the sheet.
* Pour 1/4 cup on the UNDERSIDE of the second cookie sheet, and spread as before. Pop this one in the oven and bake like the first.
* While the second one is baking, spread a large piece of foil on the countertop.
* Remove the first baked layer, and place it on the foil.
* Spread the layer with 1/8 - 1/4 cup sour cream and 3 - 4 tablespoons of jam or jelly. It's OK if it's goopy or a little runny.
* Wipe the crumbs and excess oil/flour from the first cookie sheet. Grease and flour the UNDERSIDE again.
* When the second cake layer is done, remove from oven and let cool a few minutes, while you prepare the third layer as above.
* Place the second layer on top of the first - and spread sour cream and a different type of jam/jelly as above.
* Continue baking the layers, and stacking them with the sour cream/jam/jelly spread until the cake batter is use up.
* Wrap the finished cake stack in the foil.
* Wrap several more layers around it - making sure that it is securely sealed all the way around.
* Place on the floor in a cool room and set 5 heavy books on the stack.
* Leave overnight.
* Remove the books and take the flattened stack back to the kitchen to unwrap.
* Trim off the brittle brown edges.
* Frost the cake with your favorite cream cheese icing.
NOTE:
* * Always bake the layers on the UNDERSIDE of the cookie sheet, and remember to wipe, grease and flour the sheets before each new layer.
* * When you are done, the stack will look a little raggedy, and probably lop-sided.
Thanks you guys! That isn't it auzzi, but that sounds fascinating!! I may have to try it sometime! Also, I think 1/4 cup sounds like the right amount of batter!
Bethroze -
That is it!!! I would love the recipe - and the recipe for the caramel if you don't mind sharing!!
Thanks so, so much!
Doug asked for this one to be added to recipe section of CC. I just finished putting it in. Hope everyone has good luck with it. Most of the time I have no problems, and it is one of the most impressive cut cakes out there. Try slicing it on small plates for bake sales, they go in a hurry! 
But, I have had days where my layers have slide off on to the counter when I've turned my back, or I end up with the leaning tower of cake. If it happens to you, you are not alone...
That sounds like a great idea BethRoze!!! Thank you so much for sharing this wonderful recipe. It is exactly what I was looking for! I can't wait to try it!
As long as I pull it up in the search area located at the bottom of the HOME page in the "Latest Recipes" box, it comes up in a list of recipes. If I try to use any other search area, it says that it can't find it. Very strange...
I came to this forum looking for a specific recipe, and may have found it! Well, at least possibly. Is one of these frostings the chocolate fudge frosting that you use warm because it cools to a fudge-like consistency? My aunt used to make it, and gave me the recipe a few years ago, but some of my recipes spilled and got lost during a move.
I know it had cocoa, and I think it had butter. It was like really soft fudge, not hard like grocery store fudge, but the soft chewy stuff. We used to make extra and refrigerate, then eat with a spoon!
This is very similar to a fudge frosting my mother has always used, but hers becomes pretty hard. I believe it would be all in the length of time you cook it. If you have a candy thermometer, it might let you know when it is at the right consistancy. When making the 12 layer cake, you don't cook it long because you put it between the layers when it is like a thick chocolate syrup.
Quote by @%username% on %date%
%body%