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).
FOR THE CAKE:
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
FOR THE ICING:
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
