Old Fashion Thin Layer Choc Cake/duncan Hines Cake Mix

ten footling layers of moist and tender yellow block, filled and frosted with the best boiled chocolate frosting. Information technology's extremely fudgy and decadent. Lydia's x-Layer Chocolate Cake is a Southern classic!

A tried and truthful recipe that'due south been handed down for generations! Information technology'due south the famous "little layers" block which isn't actually fiddling. The ten layers make for an impressive dessert that looks super fancy, nonetheless simple to make.

This special recipe comes from Mrs. Lydia Andrews of Perry, FL. Her mother-in-police force taught her how to go far and she's been making information technology for over 50 years. She says it's a family favorite that is perfect for special occasions similar Christmas, New Yr's and family reunions. When a cake has been made for over 100 years, you know it's got to be proficient!

Annotation: If you count the layers in this photo, y'all will come across that I actually made TWELVE layers. I would not recommend this as at that place is not plenty frosting that mode. Take it from me, stick with Lydia'due south instructions for 10 layers and it will turn out nifty.

How to make a 10-layer chocolate cake

This is just an overview, the full recipe is towards the bottom of this post.

1. First you need 10 cake pans. These 8.5″ ten 1.5″ foil pans work keen. They conduct them at most grocery stores.
2. Spray the pans with non-stick cooking spray. Set aside.
3. Make your cake batter and split equally into prepared pans. Broil equally directed. Let absurd.
4. Prepare the boiled chocolate frosting, stirring constantly until thickened. Let cool slightly.
5. Fill all ten layers using about 1/3 cup of frosting on each cake layer.
6. Pour remaining frosting on elevation and downward sides of cake. Smooth edges with offset spatula. Chill until gear up.

Helpful Hints

• Room Temperature Ingredients – for best results, ever use room temperature ingredients for most baking projects. Chilled ingredients mix differently and touch the consistency of the recipe.

• Evaporated Milk – the recipe calls for 2 pocket-size cans of evaporated milk. Carnation brand makes a v oz. can, so y'all would need 2 of those. If you lot tin can't notice them, just measure out i i/four cups of evaporated milk (whatever make).

• Parchment Newspaper – if you want to brand certain the cakes do not stick to the pan, cut 10 parchment paper circles to fit the pans. Spray non-stick cooking spray earlier and after placing the parchment paper. If you lot're in a hurry, endeavour using Baker's Joy non-stick cooking spray and spray it generously on the pans before adding block batter.

• Boiled Icing – timing is important in this recipe. Make the cakes first, and then kickoff the icing while they are baking. By the time your cakes absurd, the icing should be the right consistency for icing the cake. Don't pour it on the cake when it's hot because it will be too liquidy. But y'all also don't want it completely common cold because then information technology's too thick. Full disclosure: It'southward a lilliputian catchy to work with merely and then worth information technology because it has a unique and wonderful flavor and texture that'south very different from regular chocolate frosting or even ganache.

• Heavy Bucket – employ a heavy saucepan for the frosting. I prefer an enameled cast atomic number 26 dutch oven to make the boiled icing. Le Creueset is a very good brand but also pricey. Try the Crock Pot brand for a more economical price.

Variations of this recipe

• Different flavors of cake – since this recipe uses a mix for the block layers, you could easily substitute a unlike flavor. Try a chocolate, strawberry or red velvet mix. Yous could even color the layers in rainbow colors to make a colorful cake for the kids.

• v Layer cake – Lydia sometimes makes her cake in v layers instead of 10. Just one-half the recipe.

Storage Instructions

This is block tastes best served at room temperature.

After you fill up and frost the cake, yous might want to put information technology in the refrigerator to let the boiled icing set for 30 minutes to an hour. Then have it out of the fridge and let information technology sit down on counter for a chip before serving. You don't want to swallow it cold.

Shop the block covered, at room temperature for upwards to 3-5 days.

A piffling more about Lydia Andrews. She is 91 years young and the mother-in-law of my mom's proficient friend, Marie. Thank y'all to Lydia and Marie for many calls and emails to discuss the recipe for this actress special cake. I'll never forget the first time I tried Lydia's x-Layer Chocolate Block. It was a New year's Mean solar day party in Tallahassee and the cake had created a buzz. Everyone kept maxim to me, have you tried Lydia's cake yet? Yous must try information technology, they would say. And boy were they right. It'southward the talk of the boondocks.

Nosotros dearest Southern block recipes and I've blogged about quite a few over the years, including Granny's Bootleg Pound Cake or Alabama Lane Cake or Aunt Emily'due south Chocolate Fudge Block. Bank check out my Cakes & Pies department for more great vintage cake recipes!

tools for success

Crockpot Artisan Enameled Cast Iron Dutch Oven 7 Quart

Kitchenaid Paw Mixer

Measuring Cups and Measuring Spoons

Mixing Bowls (Set up of 3)

Wooden Spoons (Ready of vi)

Wilton Angled Spatula, ix″, nine inch, Black

Annotation: The above items are chapter links. As an Amazon Acquaintance I earn from qualifying purchases.

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For the cake

• ▢ 2 boxes xanthous block mix (I used Duncan Hines Butter Golden - 15.25 oz each box)
• ▢ one ane/2 cups water
• ▢ 6 large eggs, room temperature
• ▢ 14 tablespoons unsalted butter, softened (or 1 stick, plus 6 tablespoons)

For the boiled chocolate frosting

• ▢ 4 cups granulated sugar
• ▢ 2 squares unsweetened chocolate bar (or 2 ounces)
• ▢ 4 tablespoons unsweetened cocoa pulverisation
• ▢ 2 small cans evaporated milk (ten ounces total)
• ▢ 1 cup unsalted butter (or two sticks of butter)
• ▢ ii teaspoons vanilla extract
• ▢ two sprinkles cinnamon

For the cake

• Preheat oven to 350°F. Spray ten eight-inch round cake pans with non-stick cooking spray. (I used the aluminum, disposable pans which I wash and resuse.) Ready aside.

• In a large bowl, place cake mixes, water, eggs and 14 tablespoons softened butter. With an electrical mixer, beat on low until combined. Then turn mixer up to medium high and beat out for two minutes. Split up concoction equally among the 10 prepared pans. Bake for x-15 minutes or until light gilded brownish. Let cool.

For the boiled chocolate frosting

• In a heavy saucepan, place sugar and cocoa, milk and 2 sticks butter. Plough oestrus to medium. While stirring constantly, bring to a boil approximately three minutes - or test by dropping into cold h2o. Add vanilla extract and cinnamon. Stir until combined. Remove from heat.

• Fill and frost cake equally shortly equally layers are cool plenty to handle. Identify in refrigerator to set for about an hour. (You lot might have a picayune icing creating a puddle at the base of the cake. If this happens, allow it chill, and so carefully remove the extra icing effectually the edges with a small spatula or butter knife.) Serve at room temperature. Shop covered, on counter for upwardly to 3 days.

Calories: 401 kcal | Carbohydrates: 50 g | Protein: iv g | Fat: 22 chiliad | Saturated Fatty: 13 thou | Trans Fat: i grand | Cholesterol: 102 mg | Sodium: 258 mg | Potassium: 88 mg | Fiber: i chiliad | Sugar: 42 g | Vitamin A: 611 IU | Vitamin C: 1 mg | Calcium: 43 mg | Iron: ane mg

All text and images © Lise Ode for Mom Loves Baking. Please practise non use my images without prior permission. If you want to republish this recipe, delight re-write the recipe in your ain words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to exist accurate. This post may contain affiliate links.

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