Smith Island Cake

Smith Island Cake consists of 10 layers iced with chocolate fudge frosting. (Katherine Frey, Baltimore Sun / November 10, 2009)


CAKE: one 12-ounce can evaporated milk 1 1/4 cups whole milk, plus more if needed 2 boxes Duncan Hines butter-cake mix 2 sticks butter 8 eggs 2 teaspoons vanilla

ICING: 2 sticks butter two 12-ounce cans evaporated milk 8 heaping tablespoons unsweetened cocoa 2 pounds confectioners' sugar

Preheat the oven to 350 degrees. Mix evaporated milk and enough whole milk to make 2 3/4 cups. Place cake mixes, butter, eggs, vanilla and half of the milk mixture in a large mixing bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes.

Add the rest of the milk mixture and blend on medium-high speed for 10 minutes or until the batter has a smooth cake consistency. (In 10 minutes, batter will form ribbons). Spray ten 9-inch cake pans. Spread 1 cup of cake batter into each of the pans evenly. Bake 10 minutes (will slightly brown and pull away from sides of pan). Repeat this until you have 10 layers. To make the icing: Melt the butter. Stir in evaporated milk (off heat). Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch.

Remove from heat and whisk in confectioners' sugar slowly. Return icing to low heat and cook slowly, stirring often, until icing has thickened and will stick to back of spoon or whisk (it will form a ribbon when you drizzle a spoonful onto mixture while cooking). This will take at least 45 minutes to an hour.

To assemble the cake, spread 1 slightly cooled layer with cooled frosting. Add next layer and repeat the process until the 10th layer. Finish by frosting cake top and sides.

Per serving (based on 16 servings): 931 calories, 13 grams protein, 47 grams fat, 25 grams saturated fat, 119 grams carbohydrate, 3 grams fiber, 272 milligrams cholesterol, 361 milligrams sodium

-- Adapted from