This version of this recipe is the beginner's version.
Recipe courtesy of Mary Ada Marshall
Episode: Chesapeake Bay
Print
Smith Island Layer Cake
Total:
2 hr 5 min
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
One 9-inch, 8-layer cake
Level:
Intermediate
Total:
2 hr 5 min
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
One 9-inch, 8-layer cake
Level:
Intermediate

Ingredients

Cake:
  • Cooking spray, for greasing
  • 2 cups evaporated milk
  • 2 cups regular milk
  • 1/2 cup softened butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 eggs
  • One 18.25-ounce box yellow cake mix, such as Duncan Hines
Frosting:
  • 6 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons evaporated milk

Directions

For the cake: Preheat the oven to 350 degrees F. Grease eight 9-inch cake pans with cooking spray. 

Add the milks, butter, vanilla, salt, eggs and cake mix to a stand mixer fitted with a paddle attachment and mix on low speed until fully combined. Evenly divide the cake batter between the cake pans, about 1/2 cup per pan. Bake until the edges are nicely browned and pulling away from the sides of the pan, 6 to 8 minutes. 

Let the cakes cool on damp kitchen towels. 

For the frosting: Meanwhile, heat the sugar, butter, cocoa and evaporated milk in a medium pot over medium heat, stirring constantly, until thoroughly combined. Let cool about 5 minutes prior to frosting. 

Once the cakes have cooled, frost and stack each cake layer. Allow to rest about 1 hour before slicing. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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