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14 Layer Chocolate Cake

1 cup shortening
4 eggs
3 cup plain flour
2 tbsp baking powder
2 1/2 cup sweet milk aka whole milk
1 tbsp vanilla flavoring
1 tbsp butter flavoring
2 cup sugar
3 cup sugar
6 tbsp cocoa
1 cup butter
1 can evaporated milk


Sift flour and baking powder...set aside. Cream shortening 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 9 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 preheated oven until lightly brown. You can put layers on wire rack or clean towels until cool. I just start building my cake as I get them out. FROSTING 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 2 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. It will be thin. Spread generously between layers on top and sides of cake.

Source: cookpad.com