Ingredients
- 1 cup unsalted butter
- 5 eggs
- 1 cup milk
- 2 cups sugar
- 1/2 tsp kosher salt
- 2 tsp pure vanilla
- 3 cups sifted cake flour
- 1 tbs baking powder
- Chocolate Icing
- 5 cups sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cut up
- 1 (12 oz can) evaporated milk
- 1/2 cup whole milk
- 2 tsp pure vanilla
Preparation
Step 1
1. Let butter, eggs, and milk stand at room temperature for 30 minutes. Butter, line with waxed paper, butter, and lightly flour five 9 x 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.
Chocolate Icing:
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 mediumhigh 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 hot 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.