Making a 16 Layer Chocolate Cake

Yes, you read that right … 16 layers!  I had never heard of this cake until we moved to the area where we live now.  It didn't take us long to learn that it is a very popular cake and once I had made one, that it is labor intensive to make as well.

I made one this morning for a lady in the community and took the time to take pictures as I went along.  At the end of the photos I'll share the recipe …

I made the icing first … this icing has to be stirred continually so that it doesn't stick, burn or scorch!

Next, I prepared the batter and filled 6 pans with 3/4 cup each and placed 3 of them in the oven after I had pre-heated it to 375 degrees.  The layers bake for 10 minutes.  When the first 3 layers came out I placed the next 3 in the oven.  I kept this routine going the entire time.

Here's the first layer.  I worked quickly to get each layer out of the pan and the pans refilled ready to go back in the oven.

I spread a thin layer of icing between each layer and then placed another layer on top.  I kept the layers going in the oven while layering and icing each layer as they came out.

Here's what the layers look like fresh out of the oven.  They are approximately 1/4 thick.

9 layers and adding more

All the layers, stacked with icing, completed.

In the container it goes!

I put it in the refrigerator along side the carrot cake I made on Monday for the same lady.  They are ready for pick-up/delivery!

Here's the recipe ...

16 Layer Chocolate Cake

1 box butter recipe cake mix (I use Duncan Hines)
1 and 1/2 cups self-rising flour
1 cup sugar
2 cups milk at room temperature
8 ozs sour cream
2 sticks butter at room temperature
6 eggs at room temperature
 

Mix all together

Spray cake pans with cooking spray
Put 3/4 cup batter in each pan and cook at 375 degrees for 10 minutes 
Spread frosting between each layer as you stack them.
 

Frosting

2/3 cup shortening
1/4 cup butter
3 cups sugar
1/8 teaspoon salt
2/3 cup cocoa powder
3 cups evaporated milk

Mix all together and cook over medium heat, stirring constantly, until applesauce like consistency. Spread between layers, on sides and top of cake.

It takes me approximately 2 hours of continuous working from start to finish to complete one of these cakes!

Update 6/29/218:  A few comments have mentioned about making the layers thicker and using more icing … if you make the layers thicker, it changes the taste of the cake.  I know it sounds crazy but the combination of thin layers with a thin layer of icing between each gives it a unique flavor and taste.

patsi

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