Ingredients & Directions
¾ pound (3 sticks) unsalted butter, softened 2¼ cups sugar 6 eggs 4½ cups flour, sifted three times 1½ teaspoons baking powder Pinch of salt 3 cups milk 1½ teaspoon vanilla extract Icing: 3 cups sugar ½ cup cocoa ½ pound (2 sticks) unsalted butter, cut into cubes 1 can (12 oz.) evaporated milk 1 tablespoon vanilla extract Pecan halves for garnish Preheat oven to 375ºF. Butter two 9-inch cake pans and line the bottoms with wax paper, then butter the paper. Flour the pans. Using a mixer, cream the softened butter and sugar. When the mixture is light and fluffy, add the eggs one at a time. Scrape the sides of the bowl with a spatula to make sure the mixture is well blended. Sift together the flour, baking powder and salt in a medium bowl. To the butter-and-egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the side of the bowl. Once the flour and milk are incorporated, add the vanilla extract. Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 11 layers are baked. When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 5-10 minutes until icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract. Remove the wax paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over and edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down cake can be used to cover the sides. Garnish with pecan halves. Yield: 16-20 servings.Recipe adapted from blog chefs