Wednesday, August 29, 2012

Smith Island Cake

In May, I attempted to make a Smith Island Cake which has made Smith Island, Maryland, famous.  Saveur magazine has again afforded me with a wonderful recipe that I was able to mess up for the good (ended up add too much butter). It is an eight layer cake that I don't have the patience to slice the layers so when I read that I should bake the cakes in four pans at a time made perfect sense.  Brilliant!! I would have chopped the cake to shreds instead of slicing it.  I had so much fun and overloaded on a lot of sugar as I made the frosting, too.  All natural!  It did not look as professional with a "flat" top to the cake but it sure tasted really good even though I added an extra stick of butter in the batter (I am a space cadet with math).

24 tbsp. unsalted butter, melted, plus more for pans
3 1/2 cups flour, plus more for pans
4 tsp. baking powder
1 1/2 tsp. kosher salt
2 1/4 cups sugar
2 cups milk
1 tbsp. vanilla extract
6 eggs

2 oz. unsweetened chocolate, chopped
2 oz. semisweet chocolate, chopped
2 cups sugar
1 cup evaporated milk
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract