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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is chocolate suicide for a dieter The richness requires a tall glass of cold milk or steaming cup of joe. You've been warned! ;) Ingredients:
1 cup butter, room temperature |
2 cups sugar |
4 eggs |
3 cups self-rising flour, sifted |
1 cup milk |
1 teaspoon vanilla |
frosting |
1 cup sugar |
1/3 cup cocoa |
1/2 cup butter |
2/3 cup half and half |
2 tablespoons corn syrup |
1/8 teaspoon salt |
1 box confectioners sugar, sifted, plus 1 cup |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350.
2. Grease and flour 3 (9-inch) round cake pans.
3. Using an electric mixer, cream the butter until fluffy
4. Add the sugar and continue to cream for 6 to 8 minutes
5. Add eggs 1 at a time, beating well after each addition
6. Add flour and milk, alternately to creamed mixture, beginning and ending with flour
7. Add vanilla and continue to mix until incorporated
8. To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans
9. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles
10. Bake each cake 15 to 20 minutes or until golden brown
11. Cool in pans 10 minutes
12. Invert cakes and repeat process with the rest of the cake batter
13. For Frosting
14. Prepare frosting while cakes are cooling
15. Mix sugar, cocoa, butter, half and half, corn syrup and salt in a saucepan, stir, and bring to a boil
16. Continue to boil, stirring occasionally for 3 minutes
17. The syrup will become thick
18. Remove syrup from heat and beat in the confectioners sugar and vanilla with an electric mixer
19. Allow frosting to rest for a couple of minutes
20. At this time, if the frosting is too thick for spreading, add a bit of half and half, 1 tablespoon at a time, to bring frosting to proper spreading consistency
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