Smith Island Cake

 

(for the cake)

2 cups sugar

1 cup unsalted butter, cut into chunks

5 eggs

1/4 t salt

1 heaping t baking powder

1 cup evaporated milk

2 t vanilla

1/2 cup water

(for the icing)

2 cups sugar

1 cup evaporated milk

5 oz. unsweetened chocolate

1/2 cup unsalted butter

1/2 to 1 t vanilla

[how to make]

(for the cake)

*Cream together sugar and butter.

*Add eggs one at a time and beat until smooth.

*Sift together flour, salt, and baking powder.

*Mix into egg mixture one cup at a time.

*With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.

*Put three serving spoonfuls of batter in each of ten 9" lightly greased pans, using the back of the spoon to spread evenly.

*Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes.

*Let layers cool a couple of minutes in the pans.

*Run a spatula around the edge of the pan and ease the layer out of the pan.

(for the icing)

*Put sugar and evaporated milk in a medium pan.

*Cook and stir over medium low heat until warm.

*Add chocolate and cook to melt.

*Add butter and melt.

*Cook over medium heat at a slow boil for 10 to 15 minutes, stirring occasionally.

*Add vanilla.

(for the assembly)

*Use two or three serving spoonfuls of icing between each layer.

*Cover the top and sides of the cake with the rest of the icing.

-makes 12-

Note: I found this recipe as Mrs. Kitching's Original SIC at visitmaryland.org.