Old-Fashioned 14 Layer Chocolate Cake

Melba Martin

Adapted from Recipes a Plenty (Facebook)

1 cup shortening

4 eggs

3 cups plain flour

2 tbsp baking powder

2 ½ cups sweet milk aka whole milk

1 tbsp vanilla flavoring

1 tbsp butter flavoring

2 cups sugar

subheading: Icing:

3 cups sugar

6 tbsp cocoa

1 cup butter

1 can evaporated milk

subheading: Directions:

Sift flour and baking powder...set aside.

Cream shortening and sugar until fluffy.

Add 1 egg at a time, beat well.

Add flour mixture alternate with milk. Beat until well blended.

Stir in vanilla and butter flavoring.

You may use any 9 inch pan.

Use shortening to grease pans and sprinkle with flour. I use Baker's Joy.

Be sure to wash pans after each layer to prevent a build up in pans.

Spread ½ cup of batter in pans and bake at 375°F preheated oven until lightly brown.

You can put layers on wire rack or clean towels until cool. I just start building my cake as I get them out.

subheading: FROSTING:

I do my frosting first so it can cool down.

Melt butter in a 4 quart sausepan.

Mix cocoa and sugar and evaporated milk.

Bring to a rolling boil. Reduce heat and cook 2 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. It will be thin. Spread generously between layers on top and sides of cake.

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