Six-Layer Chocolate Cake

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Servings: 16 to 20
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Moderate

Ingredients Add to grocery list

1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

1 cup sugar
1/3 cup cocoa
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioner’s sugar, sifted, plus 1 cup
1 teaspoon vanilla extract





Preheat oven to 350 degrees.

Grease and flour 3 (9-inch) round pans.

Using an electric mixer, cream the butter until fluffy.  Add the sugar and continue to cream for approximately 6 to 8 minutes.  Add the eggs one at a time, beating well after each addition.  Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour.  Add the vanilla and continue to mix until incorporated.  To bake 6 layers of cake 3 at a time, divide the batter in half, then divide each half among the three pans.  Level the batter in each pan by dropping pan flat onto counter top to release air bubbles.  Bake each cake for 15 to 20 minutes, or until golden brown.  Cool in pans for 5 to 10 minutes.  Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling.  Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil.  Continue to boil, stirring occasionally for 3 minutes.  The syrup will become thick.  Remove syrup from heat, and beat in the confectioners’ sugar and vanilla extract with an electric mixer.  Allow frosting to rest for a couple of minutes.  At this time, if the frosting is too thick for spreading, add a bit of half-and -half, 1tablespoon at a time to bring frosting to proper spreading consistency.

Show: Paula's Home Cooking/Just Desserts cookbook
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Leave a Comment

Reader Comments:


What kind of cocoa do I use for the icing? Is it cocoa powder of a bar?

By Ronna on October 14, 2013


I would triple that icing recipe

By Anonymous on April 18, 2013


going to make this cake for my birthday, but want to know if this is enough icing for all 6 layers , or should i double it?

By Rebecca Terry on September 23, 2012


Paula, I am looking for a Chocolate Nesslerode cake recipe.( Mine burned in a house fire)..It was a Chocolate cake(3-4 layers) with white fluffy nesslerode- candied fruit and nuts w/rum- layered between cake layers and in the center-on top. The cake was frosted with a wonderful chocolate cocoa-whipping cream type frosting-I cannot find this type recipe anywhere. Have you seen it or heard of it?I thought I got it from a 1988 Betty Crocker Christmas Recipe book, but my search is comming to an end and Christmas is a few months away:(..

By martha curtis on October 05, 2011


I need to know why went I try to bake a cake it rises it great heights, LOL!! I want to make a layer cake but how can I do that if the cakes after I remove them from the oven have a hump on the them, They look like a hill!! Do I cut the top off and begin to layer that way?? HELP!! My favorite desert is chocolate cake and I must perfect it. Let me know your thoughts!!

By Maggie Hammock on April 26, 2011


enjoy your show very much

By Anonymous on March 28, 2011


the cake was not that moist but very good recipe will use again.

By Anonymous on November 24, 2010


Where is the chocolate for the cake since it's called chocolate cake?

By Anonymous on May 15, 2010


By Anonymous on November 25, 2009


I have to say its good, but great to eat.

By Anonymous on November 23, 2009

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