14-Layer Chocolate Cake

Recipe by Dianne Herring
Photography by Brian W. McDonald

1 cup shortening, Crisco recommended
2 cups sugar
6 eggs, beaten
1 cup milk
3 cups self-rising flour, sifted
2 tablespoons vanilla extract
Non-stick baking spray, Baker’s Joy recommended

Cream shortening and sugar. Add remaining ingredients one at a time, beating after each addition. Place 3 heaping tablespoons of batter into 8-inch pans coated with baking spray. Bake at 350°F for 8 to 10 minutes. Repeat until 14 layers have been baked. Stack layers, icing between each while hot.

For chocolate icing:

3 sticks and 2 tablespoons butter
2 (12-ounce) cans evaporated milk, Pet recommended
4 1/2 cups sugar
2 cups cocoa, Hershey’s recommended

Melt butter. Add evaporated milk, sugar and cocoa. Cook over medium-low heat until boiling, stirring often. Continue to cook for 7 minutes, or until icing begins to thicken. Place in a double boiler to keep hot while icing each layer.