Nine Layer Cakes, even larger ones, are an old Southern favorite. It’s a really good chocolate cake, and one you can show off your baking skills with. Great for special occasions, or when you’re ready to take your cake skills up a notch. It’s easy to do, just might take a few minutes of extra time.
9 thin cake layers, baked from scratch or use a box mix. Layers about 1/4th to 3/8th of an inch thick.
3 cups of Granulated Sugar
1 cup Cocoa Powder
1/8 teaspoon Salt
2 cans Evaporated Milk (12oz each)
3 Tablespoons Corn Syrup
2 sticks Butter
1 teaspoon Vanilla flavoring.
Prepare all of your cake layers and let them cool completely before adding the icing.
Begin the icing by placing sugar in a large sauce pot. I used a 5qt sauce pot.
Add the cocoa.
Add the salt.
Whisk all the dry ingredients together.
Add the milk.
Add the corn syrup.
Place pot over Medium heat on your stove top.
Stir continuously while the sugar dissolves and everything is totally combined.
Place a candy thermometer in your pot.
Let the icing boil, stirring often, until it reaches the soft ball stage. 234F to 236F degrees.
When it reaches the soft ball stage, add the butter.
Add the vanilla flavoring.
Turn the heat off.
Stir the butter until it melts and is thoroughly mixed into the icing.
Begin stacking and icing the layers of your cake.
Spread icing over the top and around the sides of the cake.
If possible, let the cake sit overnight before cutting and serving.
It’s best to have enough ingredients on hand to make a second batch of icing should you need it. I don’t recommend that you double the recipe when making icing. Make single batches instead.
Keywords: little layer cake, nine layer cake, nine layer chocolate cake, boiled chocolate icing. old fashioned icing, butter, sugar, cocoa powder, cake layers