14 layer Chocolate Cake Recipe

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This is my Mom's recipe, given to her by her grandmother. Everytime she makes this cake and take somewhere it last about 2 seconds and it is all gone. Been in our family for year.s
TOTAL TIME: Prep: 180 min. Cook: 180 min.
MAKES:16 servings
TOTAL TIME: Prep: 180 min. Cook: 180 min.
MAKES: 16 servings

Ingredients

  • CHOCOLATE FILLING
  • 3 cups sugar
  • 1 1/2 tablespoons all-purpose flour
  • 6 tablespoons baking cocoa (heaping)
  • 3/4 cup water
  • 1 cup margarine
  • 2 cups evaporated milk
  • 1 1/2 tablespoons sifted powdered sugar
  • CAKE LAYERS
  • 1/2 cup margarine
  • 1/2 cup salad oil
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 6 jumbo eggs
  • 3 1/2 cups self-ris

Directions

  1. Preheat oven to 450°.
  2. There are some special instructions to make this cake. It is worth the effort. You will need a cast-iron griddle (1/2-inch deep); it must be seasoned (see instructions below). The recipe is reverse from usual procedures in that to need to cook the filling first. Using a heavy saucepan, (3 quart), mix sugar, flour, and cocoa. After mixing well, stir in half the water. Add the other half water; stir to make a paste; this keeps cocoa from lumping. Add milk and margarine. Place on medium-heat burner and stir while cooking. When thick enough to coat a spoon well, remove from heat. This takes only a few minutes. Leave in pot and set aside. Preheat oven to 450°. This is a thin batter, so mixing for a short period of time is important. In your mixer, place margarine, oil, sugar and vanilla. Beat on medium speed, just until well mixed. Add eggs one at a time, beating only until mixed. At this point, turn off mixer and place ungreased griddle in oven to heat. Turn mixer on; add flour and milk alternately, ending with flour. Mix well. Remove griddle from oven. Rub griddle bottom with paper towel dampened with salad oil. Spread griddle with 1/2 cup of batter. Place in oven, it will take only 2-3 minutes to brown. Remove layer from griddle by running a spatula all around to loosen cake. When you turn it out, place it on a paper towel top side up. Rub crumbs out of the griddle with a couple of paper towels and rub more oil and repeat process until you have all the layers cooked. By now, you have to be wondering, "Where will I place 14 layers?" When you have placed the third layer in the oven, start to stack the cake bottom side up. Spread with warm filling between each layer. As each layer cooks, you will stack the previous one. Place the last layer top side up. You will have plenty of filling to spread on the sides and top; however, some powdered sugar will be need so it will firm over. I use 1 1/2 cups powdered sugar, sifted. Add warm filling; little at a time until of spreading consistancy. When cake cools, the sides and top will crust over nicely. To season griddle: follow manufacturers instructions. Seasoning means the surface may be prepared not to stick. When finished baking cake, just wipe with paper towel and pan will be ready for your next cake. Sure hope you will enjoy this cake as much as my family has. The recipe is very old. Yield: serves 16
Notes: Notes: When taking this cake to a family reunion be sure to make two because they will be fighting over it, especially the ones that has had it before.

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MY REVIEW
Reviewed May. 28, 2011

"I would like to try this recipe, but there appears to be several discrepancies. The directions tells you to add milk when mixing the batter for the cake layers, but the ingredient list does not list milk as an ingredient for the cake layers. The Chocolate Filling list 1 1/2 tablespoons powdered sugar, but the directions indicate 1 1/2 cups of powdered sugar. I am disappointed that this recipe was not reviewd or edited more closely prior to being posted to your web site. I would like to try this recipe, please correct. Signed, Concerned Baker"

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