Fourteen Layer Chocolate Cake

Name: Fourteen Layer Chocolate Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters butter; 6 eggs; 473 milliliters evaporated milk; 710 milliliters milk; 710 milliliters self-rising flour; 118 milliliters shortening; 118 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 59 milliliters water; 710 milliliters white sugar

You can never have too many dessert recipes, so give Fourteen Layer Chocolate Cake a try. This recipe makes 6 servings with 1304 calories, 25g of protein, and 65g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires water, eggs, evaporated milk, and shortening. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Ingredients you will need

Vanilla

Egg

Add the flour alternately with the 3 cups milk; beat well.

Ingredients you will need

All Purpose Flour

Milk

Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.

Ingredients you will need

Spread

Equipment you will use

Oven

Frying Pan

Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.

Equipment you will use

Oven

To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes.

Ingredients you will need

Evaporated Milk

Frosting

Butter

Cocoa Powder

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.

Ingredients you will need

Rundown

Icing

Equipment you will use

Hand Mixer

Equipment

Ingredients

Servings:

237milliliters

butter 6

eggs 473milliliters

evaporated milk 710milliliters

milk 710milliliters

self-rising flour 118milliliters

shortening 118milliliters

unsweetened cocoa powder 2teaspoons

vanilla extract 59milliliters

water 710milliliters

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "