source: Oprah Magazine December 2000
Ingredients
For The Layer Cake
3/4 pound (3 sticks) unsalted butter, softened
2 and 1/4 cups sugar
6 eggs
4 and 1/2 cups all-purpose flour, sifted three times
1 and 1/2 teaspoons baking powder
pinch of salt
3 cups milk
1 and 1/2 teaspoons vanilla extract
Ingredients
For The Chocolate Icing
3 cups sugar
1/2 cup high-quality cocoa powder
1/2 pound (2 sticks) unsalted butter, cut into cubes
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
pecan halves for garnish (optional)
Directions
To make Art Smith’s 12-Layer Chocolate Cake, preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.
Using a mixer, cream the softened butter and sugar. When the mixture is light and fluffy, add the eggs one at a time. Scrape the sides of the bowl with a spatula to make sure the mixture is well blended.
Sift the flour, baking powder, and salt in a medium bowl. Gradually add the flour mixture and milk to the butter-and-egg mixture, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
Add 1 cup of batter to each prepared pan and bake for 10 to 12 minutes or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
Making The Icing
When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool for 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves if desired.
Makes 20 servings
Also, try: Red-Wine Velvet Cake