A delicious cake!

I made this cake for a Mother's Day dinner. It was a big hit- there was hardly any left!

Smith Island Ten-Layer Cake

Found in the Food Section of The Washington Post, April 23, 2008.

Ingredients:

For the cake

8 ounces (2 sticks) unsalted butter, room temperature, cut into pieces, plus more for greasing the pans
3 cups flour
¼ teaspoon salt
1 heaping teaspoon baking powder
2 cups sugar
5 large eggs
1 cup evaporated milk
2 teaspoons vanilla extract
½ cup water

For the icing
2 cups sugar
1 cup evaporated milk
5 ounces unsweetened baking chocolate, chopped
4 ounces (1 stick) unsalted butter
½ to 1 teaspoon vanilla extract

Directions:

1. Pre-heat oven to 350°. Grease 10 9-inch round cake pans, or use 2 or 3 at a time and re-grease them as needed.

2. Sift together the flour, salt, and baking powder.

3. Combine the sugar and butter in an electric mixer, beat at medium speed until light and creamy. Add the eggs, one at a time, beat until smooth. Reduce the speed to low, and add the prepared dry ingredients one cup at a time, beat until incorporated. Still on low speed, add the milk, vanilla, and water, beating until combined.

4. Place three serving spoons full of batter in each prepared pan. Use the back of the spoon to spread batter evenly. Bake two or three layers at a time on the middle rack of the oven for 8 to 9 minutes- a layer is done when a sizzling noise can no longer be heard.

5. While the cakes are baking, make the icing: Combine the sugar and milk in a medium saucepan over medium-low heat. Add the chocolate and butter and stir until melted. Increase heat to medium and cook, stirring occasionally, 10 to 15 minutes. Remove from heat and add vanilla. The icing will thicken as it cools.

6. When the cake layers are baked, run a spatula around the edges and ease them out of the pans. Allow them to cool. Place the bottom layer on a cake plate. Spread two or three tablespoons of icing on each layer. Cover top and sides with remaining icing..

Serves 16.

I added a couple of things- I heated 1 cup of sweet orange marmalade and ½ cup of Triple Sec, and used a pastry brush to spread the mixture on every layer before the icing. I also used orange extract instead of vanilla for the icing.

This cake could become the official dessert of the state of Maryland- though there is some controversy on its origins. It resembles the tortes popular in Austria. There are many variations, but the plain yellow cake with chocolate icing is the “official” version. In any case, it’s delicious!


My cake:



Look at those layers! Yum! Baking each layer separately makes it less soggy from the icing.