Download on the App Store
82ee045d 87bd 4897 8570 49b95751bc70  2016 03 27 20 38 12

4 1/2 cups all purpose flour, sifted
1 1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs, room temperature
3 cups milk, room temperature
3 cups sugar
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter, cut up
1 can evaporated milk
1 T vanilla extract
1 stick butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup unsweetened cocoa powder
1 pound confectioner's sugar
1 tsp vanilla
1-3 T milk

Preheat oven to 375 degrees. Spray 12, 9" cake pans. Stir together sifted flour, baking soda and salt. Sift the mixture one more time, and set aside.

Beat butter and sugar in the bowl of a mixer fitted with blade on high until light in texture and color, about 3 minutes. Beat in 1 egg at a time. Scrape down the bowl and be sure the mixture is well blended. On low speed, add the flour in 3 additions, alternating with 2 additions of milk, beginning and ending with flour. Beat until smooth, scraping down the sides of the bowl often with a spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evening in the pans. It will make a thin layer.

Staggering the pans on the racks, bake until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in pans 5 minutes. Inert the layers onto cake racks, cool completely. Wash and prepare pans. Repeat until the procedure until all 12 layer have been baked and cooled.
Bring sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly. It will resemble chocolate syrup but with thicken as it cools, about 3 minutes. Stir in vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. Let stand until the glaze sets. Frost with frosting.

Cream the butter and cream cheese with mixer. Add the cocoa and vanilla. Add the sugar in small batches and blend on low until combined. Scrape down sides with each addition. Add 1 tablespoon of milk at a time until you get the consistence you desire.