15 layer cake

This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute…

Do you have some extra time on your hands? If you spend it making this cake you will not be sorry. Now the question, how many layers can you make? 12, 14, 16? To make the process a bit easier, gather at least 6 9-inch cake pans. This is a sweet dessert so one cake serves 15 to 20. Good luck and have fun! Chocolate layer cake 1 ¾ C butter (3 ½ sticks), 1 C @ room temperature 5 oz (5 squares) unsweetened chocolate melted 7 C sugar 2 ¼ C (18 oz) evaporated milk 3 tsp vanilla extract 1 Tbls…

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