I've seen one of these in person. Seems to be popular in this area of NC
When I asked how, the first they looked at me like I was some kind of Yankee (I am!) -- as in how clueless can you be!
they then went on to explain:
one technique is to literally bake each layer separately.
some told me they did it by using a cookie sheet and spreading batter very thin -- like making a thin pancake -- then baking. that thin it only takes a few minutes (something like 5-10).
then they use a cutter to get them round.
then stack and ice, stack and ice.
and according to the same lady -- there are some little ol' grandmas around who are so talented w/ a knife they just slice a regular layer over and over very thinly to do it.
however -- I cannot confirm the knife technique.
Martha Stewart has a version of the individual baked layers on her site, called a Crepe Cake
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=48ff759a3ac0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=crepe%20cake&rsc=ns2006_pic_m2
I've seen those cakes before and they are made of crepes.
For the Crepes:
2 cups bleached all-purpose flour
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted and slightly cooled
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
they're really easy to make in an omelette pan and I've seen that cake made with ganache in between the layers or with nutella (which is my FAVORITE!!!! YUMMY!!!!)
Can't think of the name of that really good cake leveler off hand....but they did a demo at one of the ICES conventions a few years ago. They were cutting a cake into paper thin layers! Each cut pieces was paper thin...and he just kept lowering the blade and slicing off the pieces! NOT the Wilton one...the GOOD one! It was a room temperature cake...a good firm cake.
I'd LOVE to know where I could get that cake leveler bisbqueenb. The wilton one stinks, I can never get even slices unless I have a 2nd set of hands
Can't think of the name of that really good cake leveler off hand....but they did a demo at one of the ICES conventions a few years ago. They were cutting a cake into paper thin layers! Each cut pieces was paper thin...and he just kept lowering the blade and slicing off the pieces! NOT the Wilton one...the GOOD one! It was a room temperature cake...a good firm cake.
I'd LOVE to know where I could get that cake leveler bisbqueenb. The wilton one stinks, I can never get even slices unless I have a 2nd set of hands
it's the Agbay
http://www.agbayproducts.com/
I have that recipe... Roanoke Sixteen Layer Chocolate Fudge Cake. Not 100... But, you could probably make one with that many should it strike your fancy! Recipe is long... and involved but if any one wants it let me know and I will post it. You have to make each layer individually... sheesh! I sweat the regular one... can't even imagine!!!
I would be interested in having the recipe, please. Thank you. 
Do you know what filling they were using in this one?
The link says Hazelnut. I think Nutella WOULD be a great and less espensive alternative!
I'm going to have to try this soon! Yummy!
my brother-in-laws mom does a cake similar to this. it is an old german recipe called spatkugen (sp?) and it is made by layering graham crackers and chocolate. as the cake sits, the choc softens the crackers and makes it just like cake!
I have that recipe... Roanoke Sixteen Layer Chocolate Fudge Cake. Not 100... But, you could probably make one with that many should it strike your fancy! Recipe is long... and involved but if any one wants it let me know and I will post it. You have to make each layer individually... sheesh! I sweat the regular one... can't even imagine!!!
I'd like the recipe too, please. 
I just love a challenge.
I read about something like this. The person turned the cake pans upside down and sprayed the underneath bottom of the cake pans , dropped a small measured amount of cake batter and swirled it around and then baked them for a short amount of time and they slid off easily after baking.
Ok, yesterday my hubby and I went to our favorite Korean grocery store and we sampled something truly delicious!! It was something called "Chinese-Style Chestnut Filled Cake."
They looked like little pancake sandwiches, but tasted like the most decadent dessert I've ever eatten! I thought of this thread the moment I tasted them.
Soon as I got home I started a google search for the filling, and I found this recipe!! Amazing!! I think it's exactly what you need to do this cake!! I'm going to try it this month as a "back to school" thing.
Here's the link so you can go and check it out for yourselves. If nothing else the filling alone is worth the looksie!!
http://www.recipezaar.com/143218
I'm also from NC and yes those cakes are very popular around here. I've never done one myself, but my great aunt does them and she uses the knife technique and slices the layers herself. She uses a cooked chocolate frosting. And it is delicious!!!!!
those types of cakes are popular here in nyc. It has about 20 layers and costs $65. They are made w/crepes and a vanilla custard filling. since it is made withe crepes there is no worrying about slicing/leveling.
http://www.ladymconfections.com/millecrepes.html
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