Servings: 16 to 20
Prep Time: 45 min
Cook Time: 1 hour
1 cup butter, room temperature
2 cups sugar
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.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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