obsessed… multi layer cake

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My  friend, Jill  who is obsessed, literally with this multi layer cake! The irony is Jill is the tiniest, healthiest person I know and I kind of crack up that she will sit and gorge on this cake a few times a year!

Now upon researching the cake I have discovered that she is not the only one with the multi layer cake obsession. There is a NY Times article devoted to the cake. There are pintrest boards talking about how to make the cake; weather to cool the layers or not, warm frosting? Whoever thunk? I have vaguely heard about baking each individual layer to produce what looks like pancakes, the thinner the better, never had I tried it until today!

I am challenging myself to replicate this cake for her. And here are a few recipes that I found for inspiration!

Lana’s Baking has a great step by step recipe and really shares the history and theory on the cake! I love this! It’s like reading your grandma’s recipe book!

Bakerella, the baking goddess and go to for knowledge uses the Smith Family Layer Cake Recipe and this is the recipe I used for the cake.

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Here we go!

What I did:

For the cake I used the Smith Family Layer Cake Recipe 

I placed apx 2/3 cup of batter in each cake pan and I have 4 8” cake pans. Wiping out and spraying with Baker’s Joy between each layer. Baked on 375 for 12-15 mins. Slighly cooled the layers, not really, kinda and poured about 1/2 cup of the chocolate sauce between each layer and watched as it dripped! Mine ended up making 11 layers I would have had 12, could have had 13 but one layer stuck and one layer was a little thick! Nest time I am going for 13!!

Chocolate sauce:

3 cups sugar

1 stick butter

4 oz good quality chocolate

5 oz evaporated milk

4 oz strong coffee

1 T vanilla

Heat everything until chocolate is melted and velvety smooth.

* Cooks note: START with the chocolate sauce. Make it first, remove from heat and pour in a separate dish and allow to cool. You can place in fridge, it will thicken as it cools.

It really is amazing, it is so moist, like the tiny layers of cake just suck up the chocolate goodness and make you want to dive in and eat the entire cake! YUM-O!!

xoxo, Mama Bird

Nannie’s Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball
This is the best little addition to any party! My MIL introduced this to me years ago when Hubs and I were first dating. I have taken it so many places for so many different things and everyone always wants the recipe. It is great served with graham crackers.

1~ 8 oz cream cheese, softened
1 stick butter (don’t substitute, will not work!)
1/4 tsp vanilla
3/4 c conf. sugar
2 Tb brown sugar
3/4 c mini choc chips
3/4 c chopped pecans
Cream butter and cream cheese together, add vanilla and sugars and mix well, fold in chocolate chips. Reserving pecans. Chill overnight or for several hours  so that you can roll into a bal, chill again and roll ball in pecans. Serve with graham crackers and  cinnamon pita chips are awesome!  Delish!

xoxo, Mama Bird

The Cha-Cha {chocolate cake with Nutella buttercream}

cha cha
Our Birthday “Fairy Cha-Cha” celebrated her 4th birthday today amidst the backlash of the “Blizzard of Jan 2011”. The kids were so excited to be out of the house that they were WILD!! We had to let them run around outside just the wear off some energy! The star of this cake was the Nutella buttercream. Delish!!
Nutella Buttercream
1 stick softened butter
1 cup Nutella
1 t vanilla
milk (splash or two)
4 cups (apx) powdered sugar (may need more or less depending on humidity)
Mix butter, nutella & vanilla together, slowly adding 1/2 cup of sugar at a time to desired consistency; may need to add a little milk to get a smooth frosting.
xoxo, Mama Bird

Chocolate Espresso Red Wine Meatballs {Crock-pot}

FEATURED CHEF TUESDAY

My dear friend Jen is such a great cook. She comes up with some fun combinations that are sure to please! This one is a keeper!
frozen or fresh meat balls (I use the HT fresh Turkey Meatballs)
Good Food brand espresso red wine steak sauce 
1/2 bottle red wine
8 oz of chicken or beef stock
4 to 8 oz sour cream
1/2 bar dark chocolate, good quality
cook all day. when you come home pull some of the sauce out and put into a pot. add chocolate, stir to melt, add a little corn starch or flour, then add sour cream. (however creamy you like it.)   Serve with rice or egg noodles. good luck girls.

ENJOY ALL THESE GREAT LINKS!

crockpowednesday_thumb1 tmtt3 TastyTuesday200pix Tues at the Table

DON’T FORGET TO ENTER MY GIVEAWAY FOR THE RACHAEL RAY 4-PIECE BAKEWARE!

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