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Finished old fashioned 10-layer chocolate cake with cooked fudge frosting on a white plate

Old Fashioned 10-Layer Chocolate Cake

 A stunning family-favorite recipe for a 10-Layer Chocolate Cake featuring thin, tender cake layers and a rich, cooked chocolate fudge frosting that melts in your mouth. A true Southern classic!
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Ingredients
  

  • For the 10 Thin Cake Layers:
  • 3 cups White Lily Self-Rising Flour sifted (or other SR flour)
  • 1 tsp Baking Powder
  • 2 cups Granulated Sugar
  • ¾ cup Crisco All-Vegetable Shortening room temperature
  • 7 Jumbo Eggs room temperature
  • 1 cup Full-Fat Buttermilk room temperature
  • 1 tsp Baking Soda
  • 1 Tbsp Vanilla Extract
  • For the Cooked Chocolate Fudge Frosting:
  • 2 12 oz cans Evaporated Milk
  • 2 sticks 1 cup / 226g Unsalted Butter
  • 2 4 oz boxes Baker's Semi-Sweet Chocolate, chopped
  • 6 cups Granulated Sugar
  • 1 tsp Vanilla Extract

Instructions
 

  • Prep: Preheat oven to 350°F (175°C). Thoroughly grease & flour at least five 9-inch round cake pans. Sift flour & baking powder together; set aside. Stir baking soda into buttermilk; set aside.
  • Cream: In a large bowl, cream sugar and shortening with an electric mixer until light and fluffy (3-5 mins).
  • Add Eggs: Beat in eggs one at a time, mixing well after each.
  • Combine: On low speed, alternate adding flour mixture and buttermilk mixture (begin & end with flour). Add 1 Tbsp vanilla with last flour addition. Mix until just combined. Do not overmix.
  • Make Frosting: In a large, heavy-bottomed saucepan, combine evaporated milk, butter, chopped chocolate, and sugar. Cook over medium heat, stirring constantly (scrape bottom!), until mixture reaches soft ball stage (235-245°F / 112-118°C) on a candy thermometer. Remove from heat; stir in 1 tsp vanilla.
  • Bake Layers: Measure 5-6 Tbsp batter into each prepared pan. Spread evenly to edges. Bake 10-12 mins until set & edges are golden. Repeat until all batter is used (makes 10 layers total).
  • Assemble: Keep frosting warm over a double boiler (pot over simmering water, not touching). As each cake layer comes out of the oven, invert onto rack, then place on serving plate. Spread warm frosting generously over the warm layer. Stack next warm layer on top & repeat for all 10 layers.
  • Finish Frosting: Let remaining frosting cool slightly until thickened but still spreadable. Generously frost top and sides of the cake, allowing it to drip.

Notes

Using White Lily Self-Rising flour is traditional for a tender crumb, but others can work.
Ensure eggs, buttermilk, and shortening are at room temperature for best results.
A candy thermometer is highly recommended for achieving the correct soft ball stage for the frosting texture.
Stir the frosting constantly, especially scraping the bottom, to prevent scorching.
Grease and flour pans VERY well, as layers are thin and delicate.
Store cake covered at room temperature for 2-3 days.