Recipe Talk

I am in need of the recipe for 17 Layer Cake with Chocolate Icing. I had it once, but due to circumstances beyond my control, it was lost.... PLEASE HELP!!! It is my granddaughter's favorite and her 6th birthday is coming up.

Thanks,

countrygal19599

CHOCOLATE FUDGE LAYER CAKE

----------

2 c. sifted cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 sq. unsweetened chocolate

2/3 c. water

1 1/2 c. sugar

1 tsp. vanilla

2/3 c. margarine, softened

3 eggs

1/3 c. buttermilk

Chocolate Fudge Filling

Sift flour, baking powder, baking soda and salt onto
waxed paper. Set aside. Cook chocolate, water and 1/4 cup
sugar in a saucepan, stirring constantly over low heat until
thick and smooth. Transfer to bowl; chill over ice water,
stirring often. Add vanilla.
Beat margarine and remaining sugar in large bowl until
fluffy. Beat in eggs, one at a time. Add chilled chocolate
mixture; blend. Add sifted ingredients alternately with
buttermilk, beating well after each addition, until smooth.
Pour into two greased and floured 8-inch round layer cake pans.
Bake in preheated moderate oven at 350 degrees for 35 minutes,
or until centers spring back when lightly pressed with finger-
tips. Remove from pans; cool on wire rack. Split in half.
Fill and frost with Chocolate Fudge Filling. Decorate with
pecans or walnuts, if desired.

Chocolate Fudge Filling:

6 sq. semi-sweet chocolate

3 Tbsp. margarine

7 Tbsp. milk

1 tsp. vanilla

3 c. sifted 10x sugar

Combine chocolate and margarine in small saucepan.
Place over very low heat just until melted. Transfer to bowl;
beat in milk and vanilla until blended. Gradually beat in
confectioners sugar until smooth and spreadable.

------------

PRIZE WINNING LAYER CAKE

------------

2 1/2 c. sifted cake flour

1/2 tsp. salt

1 tsp. soda

3/4 c. vegetable shortening

1/4 c. butter

2 c. sugar

6 eggs

1 c. buttermilk

Cream shortening, butter and sugar well together. Add
eggs, one at a time. Beat until thoroughly blended. Add flour
which has been sifted with other dry ingredients, alternately
with buttermilk. Begin and end with flour. Bake in two 9-inch
layer pans (greased) at 350 degrees for 25 to 30 minutes. When done,
after setting in pans for about 5 minutes, turn out on racks to
cool. Handle carefully. These layers are very light.

Nan's Old-Fashion Chocolate Frosting:

2 c. sugar

1 stick margarine

1/2 c. milk

1/3 c. cocoa

1 tsp. vanilla

Mix all together and let gradually come to a boil. Boil

for 1 1/2 minutes. Remove from stove and let stand until just

warm. Beat until it thickens a little and spread on cake.

Note: This is a great frosting for the Prize Winning

Layer Cake. If you can use it, okay and if not, that's okay

also.

-----------

CHOCOLATE THIRTEEN LAYER CAKE

Batter:

----------

4 eggs

2 c. sugar

3 sticks margarine

1 c. buttermilk, mix 1/2 tsp.

soda in milk and stir

3 c. self-rising flour

2 tsp. vanilla

Frosting:

4 1/2 c. sugar

1 large can Pet milk

1 stick margarine

1/4 c. cocoa

1 small bag chocolate chips

1 small bag marshmallows (6

oz.)

Cake: Beat eggs; add sugar. Keep beating while you

melt margarine in boiler. Add buttermilk-soda; continue

beating constantly. Add flour; add margarine, then vanilla.

Pour 1/2 cup batter in each greased cake pan. Shake around in

pan until even. Bake at 400 degrees or less. Makes 12 to 14 thin

layers.

Frosting: Mix sugar, milk, margarine and cocoa together

and boil for 4 minutes. Add marshmallows and chips. Let melt

in hot mixture. Take off stove and beat until thickens.

Spread on layers.

---------------------------

OLD TIME THIN LAYERS

---------------

2 1/2 sticks butter

1 stick margarine

2 1/4 c. sugar

5 eggs

1 tsp. vanilla

3 1/2 c. self-rising flour

1 1/2 tsp. baking powder

1 tsp. salt

1 3/4 c. milk + 3 Tbsp.

Cream butter; add sugar and beat until fluffy. Add eggs
and flavoring, beat until well mixed. Sift dry ingredients
together and add to creamed mixture alternately with milk.
Continue beating while adding. Beat until well mixed. Put
about 4 tablespoons (piled up) in each greased and floured 9
inch round pan. Spread as best you can (mixture may not cover
bottom of pan but will spread out as it starts to cook). Place
pans in preheated 375 degrees oven and bake for 20 minutes or until
done. Makes 8 layers. Frost with Old Fashion Chocolate
Frosting.

Old Fashion Chocolate Frosting:

9 Tbsp. cocoa

2 3/4 c. sugar

5 c. milk

2 1/4 c. water

1/4 stick butter

Mix cocoa and sugar in large pot. Add milk and water;

place on burner and bring to full boil (watch carefully as it

is easy to boil over). Turn heat to low and continue cooking,

stirring often. Use recipe for Old Time Thin Layers. As

layers cool, spread with Chocolate Frosting that has just

started to thicken. Frosting will sink into layers. Continue

cooking chocolate mixture as you frost between layers. Cook

remaining frosting until soft ball stage. Add butter and stir

for a few minutes longer over low heat. Use this to frost top

and outside.

-----------------------------------

8 LAYER CARAMEL CAKE

-------------

2 c. sugar

1 c. butter

4 eggs

3 c. flour

1 c. milk

3 tsp. baking powder

Icing:

2 1/2 c. sugar

1 1/2 c. whipped cream

Cake: Put all ingredients in mixing bowl, except eggs.

Beat 2 minutes by clock and add eggs and beat 1 minute more.

Put small amount in a greased and floured pan. Bake at 350 degrees

until brown. Bake 3 layers at a time until all 8 layers are

baked.

Icing: Bring the sugar and whipped cream to a boil

until it forms a soft ball. Add 1 1/4 cup of sugar that has

been caramelizing in skillet. Cook and spread icing on each

layer, stacking all 8 layers.

-

14 LAYER CHOCOLATE CAKE

1 c. shortening, part vegetable shortening

6 eggs

2 c. sugar

1 c. milk

3 c. self-rising flour, sifted

2 tsp. vanilla

Mix as for layer cake. Have batter a little thinner than usual. Put 4 tablespoons batter in cake pans that have been lined with waxed paper and greased. Bake at 350 degrees a very short time. Just dry out, do not cook too long or allow to get brown. Handle very carefully when removing from pans. Allow to cook partially before removing.

CHOCOLATE FILLING:

2 c. sugar

1 1/2 sticks butter

6 heaping tbsp. cocoa

Enough water to make a paste

1 1/2 c. evaporated milk

Bring mixture to a rolling boil. Remove from heat and beat for about 1/2 minute. Start stacking layers with filling working fast.

Topping: In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake: Place one layer on serving plate, praline side up. Spread with half of whipping cream. Top with second layer, pralines side up; spread top with remaining whipping cream. Garnish with whole pecans chocolate curls. Store in refrigerator.

------------------

CHOCOLATE NUT CAKE FILLING FOR "8
THIN" LAYER CAKE

3 3/4 c. sugar

1 1/2 c. evaporated milk

1 1/2 sticks butter (no substitute)

1 sm. pkg. semi-sweet chocolate bits

1 1/2 c. marshmallow creme

1 tsp. vanilla flavoring

1 1/2 c. chopped nuts

Use your favorite cake recipe 1 1/2 times for 8 thin layers

Cook 8 thin cake layers and let cool.
Cook sugar and evaporated milk to soft boil state on candy thermometer. Remove from heat. Add marshmallow creme, butter and chocolate bits. Stir until all ingredients are melted. Add nuts. Stir until cool. Add vanilla. Continue to stir until it reaches spreading consistency (do not stop stirring - it will turn to sugar!)

Put wax paper over one upside-down cake pan and place one cake layer on it. Spread "thin" filling until all 8 layers are finished.

Cut a 1 1/2 inch hole in center for easy slicing. The center piece goes to hubby!

Thank you......now I guess I better get to bakin....Have a wonderful day.

countrygal19599