SMITH ISLAND TEN-LAYER CAKE
This is a recipe I got from our local newscast from the lady named Mary Ida, who makes them here in Md. She states that you can make the cake layers as thin or thick as you like them, it's all in your taste. You can also use any type of icing...strawberry creme, german chocolate, peach creme, etc., but she used the icing below the most. Times below are estimates...I have not personally made this cake yet...Yet! lol I will have to make 4 layers at a time since I only have 4 cake pans, and I'll probably be making mine an 8 layer) so that's how I got 24 min. cook time. If you make the layers thicker, they'll of course have to bake longer.
Provided by bcfdwife
Categories Dessert
Time 39m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 542.4, Fat 26, SaturatedFat 15.8, Cholesterol 113, Sodium 120.3, Carbohydrate 74, Fiber 2.1, Sugar 50.2, Protein 7.8
MRS KITCHING'S SMITH ISLAND 10-LAYER CAKE
Recipe #291536 SILC is a lot less work than this one, but this is the one that won the local paper's contest. It's from a Mrs Kitching and the newspaper states all judges loved it and..."While somewhat plain, it had a real butter flavor, with no unpleasant aftertaste, and an even, if somewhat dense texture." and the frosting was what "...keeps the cake alive." I put "assembly" time into preparation time, and the icing stovetop time into the cooking time.
Provided by AliciaGski
Categories Dessert
Time 2h40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 710.2, Fat 29.3, SaturatedFat 17.9, Cholesterol 136, Sodium 148.4, Carbohydrate 106.1, Fiber 0.9, Sugar 80.6, Protein 8.8
SMITH ISLAND CAKE
Really tender cake layers with buttery vanilla flavor. A lightly sweet ganache icing helps balance out the whole thing. Prepare this showstopper for a special occasion and receive rave reviews. Using aluminum pans really speeds up the assembly and cooking process. The batter holds well while the other layers cook.
Provided by Pam Lolley
Time 5h45m
Yield 16
Number Of Ingredients 14
Steps:
- Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
- Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
- Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
- Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
- Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
- Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
- Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
- Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.
Nutrition Facts : Calories 845.4 calories, Carbohydrate 78.5 g, Cholesterol 188.3 mg, Fat 55.5 g, Fiber 4 g, Protein 10.1 g, SaturatedFat 34 g, Sodium 395.9 mg, Sugar 47 g
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