Chocolate 5 Layer Cake, Cooked Chocolate Icing

By MarieR

Mama's Chocolate Cake-almost-or as near as I can find. She had smaller layers, maybe more than 5, and she made a cooked chocolate icing with Hershey Candy Bars.

Ingredients

• 1 Cup (2-sticks; 8-ounces) Unsalted Butter
• 5 Large Eggs
• 1 Cup Milk
• 2 Cups Sugar
• 1/2 Teaspoon Kosher Salt
• 2 Teaspoons Vanilla Extract
• 3 Cups Cake Flour, Sifted
• 1 Tablespoon Baking Flour, Fresh (or Homemade Below)
• Homemade Baking Powder
• 1/4 cup cream of Tarter
• 2 tablespoons baking soda
• Chocolate Icing
• 5 Cups Sugar
• 1/3 Cup Unsweetened Cocoa Powder
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup (1-stick; 4-ounces) Butter, Cut Up
• 1 Can (12-ounces) Evaporated Milk
• 1/2 Cup (4-ounces) Whole Milk
• 2 Teaspoons Vanilla Extract

Preparation

Step 1

If you do not have five cake pans, bake in shifts, chill the remaining batter while the other layers bake.
Prep :30 min; Bake:15 min . Stand:30 min. Oven:350°F
1. Let butter, eggs, and milk stand at room temperature for 30 minutes. Butter, line with waxed paper, butter, and lightly flour five 9- 1 & 1/2-inch round baking pans.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Add eggs, one at a time, beating well after each addition. Beat in salt and vanilla. Combine flour and baking powder. Alternately add with milk to butter mixture. Spread batter in prepared pans, using about 1 1/3 cups batter per pan.
3. Bake about 15 minutes or until tops spring back when lightly touched. Cool in pans on wire rack for 5 minutes. Remove from pans; remove and discard waxed paper. Cool completely on wire racks. Frost with Chocolate Icing.
MAKES ABOUT 16 SERVINGS.

HOMEMADE BAKING POWDER In a small bowl combine 1/4 cup cream of tartar and 2 Tbsp. baking soda. Sift together
3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.

CHOCOLATE ICING
START TO FINISH: 30 MIN.
1. In a 4- to 5-quart Dutch oven stir together sugar, cocoa, and salt. Add butter and milks.
Cook and stir over medium heat until sugar is dissolved. Bring to a boil over medium-high heat, stirring occasionally. Boil gently for 4 minutes, stirring often. Clip candy thermometer to side of pan. Reduce heat and cook to 230°F, stirring occasionally, about 15 to 20 minutes. 2. Remove from heat; stir in vanilla. Cool slightly, without stirring, for 20 minutes or until thermometer registers between 165°F and 170°F and icing begins to thicken to the consistency of hot fudge sauce (pourable, but not runny). Generously ice between layers, and on top and sides of cake by pouring on some of the icing and spreading with an offset spatula.
MAKES 4 1/4 CUPS.