Smith Island Ten-Layer Cake
- Cuisine: American
- Course: Dessert
Summary:
Some folks believe it was the late Frances Kitching, an innkeeper on the island, who called for the cake to be 10 layers, as it is in this recipe.
16 servings
Ingredients:
For the cake- 8 ounces (2 sticks) unsalted butter, at room temperature, cut into chunks; plus more for greasing the pans
- 3 cups flour
- 1/4 teaspoon salt
- 1 heaping teaspoon baking powder
- 2 cups sugar
- 5 large eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1/2 cup water
- 2 cups sugar
- 1 cup evaporated milk
- 5 ounces unsweetened chocolate, chopped
- 4 ounces (1 stick) unsalted butter
- 1/2 to 1 teaspoon vanilla extract
Directions:
For the cake: Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed.
Sift together the flour, salt and baking powder.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined.
Place 3 serving spoonfuls of batter in each of the cake pans (about 2/3 cup); use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.)
While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools.
As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake.
Recipe Source:
Adapted from "Mrs. Kitching's Smith Island Cookbook," by Kitching and Susan Stiles Dowell (Tidewater Publishers, 1981). Used by permission of Cornell Maritime Press/Tidewater Publishers, Centreville, Md.
E-mail the Food Section with recipe questions.
(Linda Davidson - The Washington Post)
