SMITH ISLAND LAYER CAKE

(page 4 of 4)

Recipe: Smith Island 10-Layer Cake

Cake

2 boxes Duncan Hines butter cake mix
2 sticks butter
8 eggs
1-12 oz. can evaporated milk
1 1/2 + cups whole milk
2 tsp vanilla

• Preheat oven to 350°
• Mix evaporated milk and enough whole milk to make 2 3/4 cups.
• Place cake mixes, eggs, butter, vanilla and half of the milk mixture in large mixing bowl. Stir very slowly to blend.
• Mix on low speed for approx. 5 min. add the rest of the milk and blend on med high for 10 minutes or until a smooth cake consistency ( 10 min....will form ribbon).
• Spray 9" cake pans.
• Spread 1 cup cake batter into pans evenly.
• Bake 10 minutes (will slightly brown and begin to release from the sides of pan).
• Repeat this until you have 10 layers.

Frosting
Approx time: 45 minutes

2 sticks butter
2-12 oz. cans evaporated milk
8 heaping Tbsp unsweetened cocoa
2 lbs confectioners sugar

• Melt butter. Stir in evaporated milk (off heat).
• Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or scorch.
• Remove from heat and whisk in confectioners sugar slowly.
• Cook slowly until thickened and will stick to back of a spoon or to the whisk (It will form a ribbon when you drizzle a spoonful onto mixture while cooking).
  

Take one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese's Cups, Snickers, Milky Ways, or whatever your favorite is—candy is optional as well.)

Add next layers, frosting, candy, and repeat process till the 10th layer.

Do not add candy to final layer.

Finish frosting the cake and sides. May have to wait to ice top and sides until the icing cools.

Enjoy!

 

1 | 2 | 3 | 4