Mile High Chocolate Cake
From joyride 14 years agoIngredients
- 1 cup butter, room temperature shopping list
- 2 cups sugar shopping list
- 4 eggs shopping list
- 3 cups self-rising flour, sifted shopping list
- 1 cup milk shopping list
- 1 teaspoon vanilla shopping list
- frosting shopping list
- 1 cup sugar shopping list
- 1/3 cup cocoa shopping list
- ½ cup butter shopping list
- 2/3 cup half and half shopping list
- 2 tablespoons corn syrup shopping list
- 1/8 teaspoon salt shopping list
- 1 box confectioners sugar, sifted, plus 1 cup shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Preheat oven to 350.
- Grease and flour 3 (9-inch) round cake pans.
- Using an electric mixer, cream the butter until fluffy
- Add the sugar and continue to cream for 6 to 8 minutes
- Add eggs 1 at a time, beating well after each addition
- Add flour and milk, alternately to creamed mixture, beginning and ending with flour
- Add vanilla and continue to mix until incorporated
- To bake 6 layers of cake 3 at a time, divide the batter in ½, then divide each ½ among the 3 pans
- Level the batter in each pan by dropping pan flat onto counter top to release air bubbles
- Bake each cake 15 to 20 minutes or until golden brown
- Cool in pans 10 minutes
- Invert cakes and repeat process with the rest of the cake batter
- For Frosting
- Prepare frosting while cakes are cooling
- Mix sugar, cocoa, butter, half and half, corn syrup and salt in a saucepan, stir, and bring to a boil
- Continue to boil, stirring occasionally for 3 minutes
- The syrup will become thick
- Remove syrup from heat and beat in the confectioners sugar and vanilla with an electric mixer
- Allow frosting to rest for a couple of minutes
- 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
The Rating
Reviewed by 5 people-
Yum! a high 5 for this!
cuzpat in Sikeston loved it -
Very good!
superfoodman in Metropolis loved it
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