Mrs Kitchings Smith Island 10 Layer Cake Recipes

Steps:

• Lightly grease and flour dust 10 (or aim at baking 3 at a time) 9-inch round pans. (I also use greased parchment on bottom.) Oven middle rack, 350°F.
• Cream together sugar and butter.
• Add eggs one at a time. Beat till smooth.
• Sift flour with salt and baking powder and mix into batter one cup at a time.
• Slowly pour in evaporated milk while mixing.
• Then add vanilla and water till batter is uniform.
• Put 1/2 cup of batter into pan, smoothing out with back of spoon.
• Bake for 8 minutes or until it no longer 'sizzles' in pan. Layers will be slightly golden and released from pan edges. Let cool only 3 minutes in pan.
• Run spatula around edge (if it tears, use as a middle layer.) and cool on rack.
• Icing: Melt butter then remove from heat.
• Stir in evaporated milk.
• Whisk in cocoa till smooth and return to low heat for 10 minutes. Stir and do NOT boil or scorch.
• Remove from heat and whisk in confectioners' sugar slowly.
• Return to low heat occasionally stirring for about 45 minutes or until icing is thick and sticks to back of spoon or whisk. Cool.
• Put two tablespoons of icing between each layer and spread just barely to the edge before next layer goes on top. Take your time as icing will be 'fluid' and harden or dry out slowly.

Steps:

• Cream together sugar and butter. Add eggs one at a time and beat until smooth.
• Sift together flour, salt and baking powder.
• Mix into egg mixture one cup at a time.
• With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
• Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
• Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
• Start making the icing when the first layers go in the oven.
• Put the cake together as the layers are finished.
• Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished.
• Use two and three serving spoonfuls of icing between each layer.
• Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
• Directions for Icing:.
• Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.

Steps:

• Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
• Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
• Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
• Divide half the batter between prepared cake pans. Set remaining batter aside.
• Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
• Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
• Repeat process a second time with cooking spray and remaining flour and batter.
• When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
• Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
• The cake can be stored for up to a week refrigerated in an airtight container.