Smith Island Cake
With two birthdays being celebrated Monday night, I was responsible to bring the cake. I wanted something special, delicious, and that they hadn't tried before. I finally decided on Smith Island Cake; it's popular in the area I'm from, but unheardof around here. There was only one problem: I'd never made one before. But that's never stopped me before! So now, without further ado, may I present le cake!
Smith Island 10-Layer Cake
2 boxes Duncan Hines butter cake mix
2 sticks butter
8 eggs
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 teaspoons vanilla
Directions: Preheat oven to 350 degrees. Mix evaporated milk and enough whole milk to make 2 3/4 cups of batter. Pour cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes, and add the rest of the whole milk. Blend on medium-high speed for 10 minutes or until batter is a smooth cake consistency.
Spray 9-inch cake pans. Spread 1 cup cake batter into pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Repeat this until you have 10 layers.
Frosting:
2 sticks butter
2 1/2-ounce cans evaporated milk
8 heaping tablespoons unsweetened cocoa
2 pounds confectioners sugar
Directions: Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake. To ice cake, spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake. Enjoy!
Smith Island 10-Layer Cake2 boxes Duncan Hines butter cake mix
2 sticks butter
8 eggs
1 12 ounce can evaporated milk
1 1/2 cups whole milk
2 teaspoons vanilla
Directions: Preheat oven to 350 degrees. Mix evaporated milk and enough whole milk to make 2 3/4 cups of batter. Pour cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes, and add the rest of the whole milk. Blend on medium-high speed for 10 minutes or until batter is a smooth cake consistency.
Spray 9-inch cake pans. Spread 1 cup cake batter into pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Repeat this until you have 10 layers.
Frosting:
2 sticks butter
2 1/2-ounce cans evaporated milk
8 heaping tablespoons unsweetened cocoa
2 pounds confectioners sugar
Directions: Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake. To ice cake, spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake. Enjoy!
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