Opel's chocolate Stack Cake

Today I made this cake from a recipe on a foodie site I belong to and the recipe is from Bea Liles.  She cautions about the icing being thin but eventually will harden up .  As you can see in this picture the icing was placed on the top layer and dribbled down to the plate but I kept spooning it back up till it did eventually harden up as its supposed to do.  because I used 9 inch cake pans I only got 8 thin layers of cake where as she used 8 inch pans and got 10 layers of cake.

While this cake was sitting waiting for me to keep scooping the frosting on the top of the cake I went to do something and a big ol rat came and cut a big piece so this cake may not look beautiful but it sure was good. And eventually all that frosting was scooped on top of the cake (after hubby  aka big ol rat) had him some and it was  hardened enough to stay put!  LOL

Ingredients

2 c	all-purpose flour
1 c	self-rising flour
1 1/4 tsp	baking soda
1/2 tsp	baking powder
4	eggs, room temperature
2 c	granulated sugar
1 1/2 c	buttermilk
3/4 c	vegetable or canola oil
1 tsp	pure vanilla extract
CHOCOLATE ICING:
3 c	plus 1 tbsp granulated sugar
1/2 c	cocoa powder
9 to 10 oz	evaporated milk, undiluted
1 1/2 stk	butter
1 1/4 tsp	pure vanilla extract

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.