14-Layer Chocolate Cake
14-Layer Chocolate Cake is an moderately easy dinner. Made with 6 eggs, 2 c. sugar, 1 c. shortening or 1/2 c. shortening and 1/2 c. margarine (room temperature), 3 c. self-rising flour and 1 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Cream the shortening and sugar; add eggs, one at a time, beating between each addition.
Add half the flour and half the milk.
Mix well.
Add remaining flour and milk.
Mix well and add vanilla.
Grease (using butter) and flour pans.
Put 2 or 3 tablespoons of batter in each layer, enough to cover bottom. Layers do not have to brown.
Bake at 350Β° until dry.
Cook about 6 at a time by putting them on both racks of the oven.
Do not wash pans between layers.
Wipe with paper towel and regrease with butter and flour.
Have chocolate filling ready and pour over layers as they get done.
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