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Smith Island Layer Cake
Recipe courtesy Mary Ada Marshall, Drum Point Market, Smith Island, MD
- Total Time:
- 2 hr 5 min
- Prep:
- 25 min |
- Inactive Prep:
- 1 hr 30 min |
- Cook:
- 10 min
- Level:
- Intermediate
- Yield:
- One 9-inch, 8-layer cake
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
- 1/2 cup softened butter
- 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.
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