I've yet to try this recipe without Mom around, because it requires both skill and patience. When it comes to cooking, I'm a devoted recipe follower. I measure and re-measure, check and recheck. My mom is a "throw it in" lady. Sometimes trying to get a recipe out of her is madness. I have to watch, take careful notes, and try to ascertain what a "dollop" is.
This cake is delicious, gorgeous, and most importantly... equal parts cake and icing. Once you try it, you won't go back to regular cake. It's addictive.
Mom has gotten as many as 16 layers. I feel happy to get 12 to 13. My family is evenly split between chocolate and vanilla lovers, so we always have what I affectionately call the Jekyll and Hyde version to make everyone happy.
Since I've only made this with Mom, it's as much about the memories as the cake.
16 layer Cake
Preheat oven to 375 degrees
Duncan Hines Butter Recipe Cake Mix
6 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
Mix all ingredients until well blended. Grease and flour cake pans. Use only enough batter, about 1/4 cup, to spread across pan. It will barely cover it!
Bake cake layers approximately 3 minutes. You want them to be shiny and not brown around the edges. Invert layers immediately onto wax paper. Continue baking layers until batter is used. you should get 14-16 layers from one box of cake mix.
Place cake layer on plate and spread approximately 1 tbsp of icing on a layer (you want it to be a thin coating), keep repeating until last layer is used. Use rest of icing to ice the sides and top of the cake.
Bonus: Mom's Icing
1 stick butter, melted
1/2 cup cocoa, sifted
1 box confectionery sugar, sifted
6 tbsp milk (scant more if icing becomes too dry)
sprinkle of salt
1 tsp vanilla extract
Mix in a glass bowl and microwave for two minutes. Stir.
If too thick, thin it with a bit more milk. Mom usually uses two batches of this icing recipe to ice her cake. I use store bought icing, so I'm fine. ;-)
Enjoy! Happy Holidays!