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DESSERTS: 9 Layer Easy Moist Cake ...

Source of Recipe

CathyLew


Recipe Introduction

This recipe needs 9 8" non-stick cake pans. Prior to Baking - Prepare pans by rubbing bottom and sides of each pan with a paper towel dipped in cooking oil.

List of Ingredients

Cakes:
1 Box of Yellow Cake Mix (Vanilla)
1 Cup of Water
1 Box of Instant Vanilla Pudding
1/3 Cup of Oii
4 Eggs

Non-Fail Icing:
2 Sticks of Butter (or Margarine)
1 Can (5 ounce) of Evaporated Milk
2 pounds of Confectioners Sugar
1 Cup Cocoa
1 Tabiespoon of Vanilla
Dash of Salt



Recipe

Cakes:
Combine all ingredients in bowl and mix with electric mixer approximately three to four minutes or until smooth.
Divide batter into nine pans and spread as thin and smooth as possible.
Bake at 350 degrees for eight to ten minutes in conventional oven (six to seven in convection oven).
After removing from oven, allow to cool for five minutes before removal from pans.
Turn out on wax paper and allow to thoroughly cool.

Frosting:
Melt butter in medium saucepan over medium heat; add milk & heat until hot but not boiling; then add sugar, cocoa & salt; mix well.
Cook until glossy and smooth.
A portable mixer can be used to obtain smoothness.
Do not allow to boil.
Blend in Vanilla when smooth glossy texture is obtained. Icing is now ready to spread

Putting It Together:
Alternate a layer of cake with a thick layer of icing. Because cake layers sometimes bake unevenly, stack layers so the low side of one layer dovetaiis to the high side of the next layer.
Ice top layer then spread remaining icing on sides.
Your ribbon chocolate cake is now ready to serve!!
For special occasions. top and sides can be decorated with shavings of white chocolate, cracked peppermint pieces, sandy sprinkles, etc.

Variations:

Chocolate Creme de Menthe Petite Fours
Acid green food coloring to cake batter and replace vanilla extract with pepper-mot flavoring in icing.
Only use three cake layers in your stack.
Slice stack into small squares then ice the sides of each square.
Decorate individual squares with fresh mint leaves or green mint sprinkles.

Chocolate Cherry Torte
Add red food coloring to cake batter and replace vanilla extract with cherry flavoring in icing.
Divide cake batter in 8" square cake pans prior to baking. Cut cooled slices in half to produce 8 oblong layers
Spread icing between layers, on top and on sides as you would on ribbon cake
Use fresh or bottled cherries to decorate top of torte.

Reminders:
Do not use diet margarine or diet butter as a replacement for the real thing
Never use skimmed evaporated miik.
Do not allow icing to set before spreading.
Always allow cake layers to thoroughly cool before stacking or icing.
Cake retains moisture if frozen, but be sure to wrap in aluminum foil or place in air tight container