15 layer chocolate cake ( the kind you cook the frosting on the stove top first)
Old fashioned 15 layer chocolate cake
1 cup shortening
1 stick butter, room temperature
4 cups plain flour
2 tbsp baking powder
1 tsp baking soda
2 1/2 cup sweet milk aka whole milk
1 tbsp vanilla flavoring
1 tbsp butter flavoring
2 1/2 cups sugar
5 cup sugar
3/4 cup cocoa
1 cup butter
1- 1/2 cans evaporated milk
Sift flour and baking powder and baking soda…set aside.
Cream shortening, butter and sugar until fluffy.
Add 1 egg at a time, beat well.
Add flour mixture alternate with milk. Beat until well blended.
Stir in vanilla and butter flavoring.
You may use any 8 inch pan.
Use shortening to grease pans and sprinkle with flour. I use Baker’s Joy.
Be sure to wash pans after each layers to prevent a build up in pans.
Spread 1/2 cup of batter in pans and bake at 375 in a preheated oven until lightly brown, about 8 to 10 minutes. Each oven varies, so watch your baking time so you will know exactly how long. My oven temp doesn’t get as hot as some.
You can eput layers on wire rack or clean towels until cool. I just start building my cake as I get them out.
l do my frosting first so it can cool down.
Melt butter in a 4 quart sausepan.
Mix cocoa and sugar and evaporated milk.
Bring to a rolling boil. Reduce heat and cook 5 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. Spread generously between layers on top and sides of cake.