Old Fashioned 14 Layer Chocolate Cake

1 C                  Shortening

4                      Eggs

2 C                  Flour

2 Tbsp            Baking Powder

2 ½ C              Whole Milk

1 Tbsp            Vanilla Flavoring

1 Tbsp            Butter Flavoring

2 C                  Sugar

Thin Chocolate Frosting

3 C                  Sugar

6 Tbsp            Cocoa

1 C                  Butter

1 can              Evaporated Milk

Instructions                3 hours

1.     Make frosting first and set aside to cool.

a.     Melt butter in a 4 quart saucepan.

b.     Mix cocoa, sugar, evaporated milk. Bring to a rolling boil stirring constantly while cooking. Then reduce heat and cook 2 minutes.

c.      Remove from heat and cool.  It will be thin.

2.     Sift flour and baking powder then set aside.

3.     Cream shortening and sugar until fluffy. Then add 1 egg at a time and beat well.

4.     Add flour mixture alternate with milk. Beat until well blended.

5.     Stir in vanilla and butter flavoring.

6.     Grease a 9 inch pan with shortening and sprinkle with flour.  Be sure to wash pans after each layer to prevent a build up in the pans. 

7.     Spread ½ cup of batter in pans and bake in a preheated oven at 375 until lightly brown.

8.     You can put layers on a wire rack or clean towels until cool.

9.     Build cake layer by layer and spread a generous amount of frosting between layers on top and sides of the cake.

Hopefully this is like Nannie Mae's recipe

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Peanut Butter Fingers

Ingredients:
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2/3 C. Peanut Butter
2 Eggs
1 tsp. Vanilla
1/2 tsp Salt
2 C. Flour
1 tsp. Baking Soda
2 C. Rolled Oats

1 Container of Chocolate Frosting

Directions:
Mix everything together and spread on a large cookie sheet, sprayed with pam.  Cook at 350 degrees for 16-18 minutes. (Don't over cook, they will cook a little longer on the pan after you pull them out.)  While it is still warm spread creamy peanut butter on top.  Allow it to cool completely then melt the chocolate frosting in the microwave for 30 sec.  Then pour on top and let cool.