Megan's Scene : 15 Layer Chocolate Cake

Ingredients:

Cake

1 1 /2 box Duncan Hines Classic Yellow cake mix

2 cups water

5 large eggs (room temperature)

1/3 cup Oil plus 3 tbsp.

Pam cooking spray

Chocolate Icing

1 stick margarine

1 can evaporated milk

1 tbsp vanilla extract

1/2 cup cocoa

3 cups sugar

1 tbsp Karo Syrup

Preheat oven to 385. Mix cake ingredients on medium speed for 3 minutes. If the mix is not thin enough, add a little more water. SPRAY nonstick pans (however many will fit in the over and bake evenly, 2-4). Pour 1/2 cup of batter into each pan. It should be tin enough to spread across pan when shaken. Set timer for 6 minutes, check at 5, remove if cake is separating from edge of pan.

I added food coloring to mine to mix it up a little

3 pans can fit in my oven

Have a large towel or paper towels ready to spread the layers onto after removed from oven. Wipe the pan out quickly (while warm still) with a paper towel. Continue with all layers. Spray each pan before pouring more batter in. Continue with this process until 15 layers are baked.

For the icing, mix sugar and cocoa, be sure to get out the lumps. In a heavy pot, combine milk and margarine, add cocoa and sugar, the Karo syrup. Mix. Stir mixture until it starts to boil, then stop stirring. Place a candy thermometer in the mix, when thermometer reaches soft ball stage, remove from heat. Let it cool for a few moments, then gently stir in 1 tbsp of vanilla extract.

Place wax paper around the edge of the plate you are using (so it will be cleaned when removed) and place the first layer on plate. Pour a large kitchen spoonful of filling on each later and spread with a spatula (you may need to add a little more). Continue this with all layers, being sure that the layers are stacked evenly on top of each other and do not slide. Once at the top layer, add several spoonfuls and let it run down the edges of the cake, guiding it so all the cake is covered.