CAKE
3 sticks unsalted butter, softened
2-¼ cups sugar
6 eggs
4 ½ cups all-purpose flour, sifted 3 times
1 ½ tsp baking powder
3 cups milk
1 ½ tsp vanilla extract
ICING
3 cups sugar
½ cup high quality cocoa powder
2 sticks unsalted butter, cut into cubes
One (12-ounce) can evaporated milk
1 Tbsp vanilla extract
Pecan halves, for garnish (optional)
1. Preheat the oven to 375, butter four 9-inch cake pans and line the bottom with waxed paper, then butter paper. Flour the pans.
2. Using mixer, cream the softened butter and sugar. When the mixture is light and fluffy, add the eggs one at a time. Scrape the sides of the bowl with a spatula to make sure the mixture is well blended.
3. Sift together the flour, baking powder, and the salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.
4. Add 1 cup of batter to each prepared pan and bake 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.
5. When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is cool and spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.
6. Remove the waxed paper from each layer. Place one layer on a wire rack and spread the icing. (For easier cleanup, assemble the cake over a edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour the remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves if desired.
