This cake has been a traditional holiday cake in the South for centuries. Some ladies call it a torte while others simply refer to it as a stack cake. Either way, it's delicious! Many have drooled over their slice as they inconspicuously tried to count the layers to see how successful the baker had been. Others have tried to tease the recipe away from usually the one person in a family that will make it.

This cake is labor intensive (took me four hours to make my first one) but it is worth every second of effort you put into it. My son insists that he have one for his birthday every year.

I've included a side note that will help tremendously. Just read the recipe thoroughly, have your ingredients at hand and dive in. You'll be so glad you did.

Thin Layer Chocolate Cake

1 pound butter - softened (Do not use margarine)
2 cups granulated sugar
6 whole eggs
3 cups self-rising flour
1 cup evaporated milk
2 teaspoons vanilla extract

Cooks Notes: Prepare pans before you begin. Cut 21 rounds of parchment or wax paper to line bottoms of 9-inch cake pans. (I work with 6 at the time.) Spray lined pans with Baker's Joy or other similar baking product. The paper is invaluable in handling the hot cake layers and prevents breakage of the thin layers.

Also, tear four pieces of paper and place on cake stand/plate before beginning assembly so the frosting/icing that runs off the cake can be retrieved and slathered back onto the cake. When the paper is removed you have a clean presentation.

Directions:

Preheat oven to 325 degrees.

In large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs one at the time, beating well after each addition. Add vanilla. Add flour alternately with evaporated milk. Mix well.

Ladle a scant 1/3 cup of batter into prepared pans being careful to spread evenly. Bake 5 to 7 minutes or until top of layer is set. DO NOT BROWN

Frosting/Icing

3 cups granulated sugar
1 cup butter
1/2 cup unsweetened cocoa powder
2 cups evaporated milk
2 teaspoons vanilla extract
pinch of salt

Put granulated sugar, cocoa powder and salt in a large saucepan. Stir with wire whisk until blended well. Add milk and butter and place over medium heat. Bring mixture to a rolling boil while stirring frequently. Continue to boil and stir constantly for two minutes. Remove from heat, add vanilla and continue beating with whisk for one more minute.

Stack hot layers with frosting between each one. Smooth frosting on top and sides when finished stacking baked layers. Allow to cool for a few minutes and slather on additional frosting to finish.

Thank you Loyce for this beautiful web set! Although the inside of your cake is chocolate and mine is yellow, they look identical as finished product.