14 layer Chocolate Cake

Preheat oven to 450°.

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.