Reviewed: Aug. 13, 2010

I had baked cakes for 30+ years but had never heard of the 14 layer cake before I moved to Georgia. It's all the rage down here! This cake recipe is great but as with many other reviewers, I don't recommend using this icing recipe as there is way too much liquid in it for it to ever set. I am submitting a recipe to help you all achieve success. Look for it titled: Chocolate Buttermilk Frosting. It's easy, smooth, versatile, and is fluid enough to spread but will not be runny. By the way, cook time is longer than 30 minutes when you have to bake 14 layers, 3 at a time for 12 minutes each. You also have to wash pans and re-grease them in between baking each batch which adds to your cook time. Give yourself a good 3 hours at least and I loved the idea of using parchment paper in the bottom of the pans, even after greasing and flouring them. No sticking problems with that, but a few extra minutes cutting paper to fit the pans. It's worth the time. I get rave reviews when I bake this cake for my friends and family!

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Reviewer:

MagicalMarilyn

Home Town: Decatur, Alabama, USA

Reviewed: May 12, 2010

I have made this cake about 6 times. It is always well received by the eaters but totally stressful to make. I use the alternate icing receipe offered by Carolina Girl. My problem is after about 7 layers the layers start to slide and I have a difficult time getting all 14 layers on top of each other. I have tried bamboo stakes but due to the thin layers they will still slide on me. I have to hold them with both hands frequently to keep them together. I have to use icing to cover up my flaws this makes. Once finished it is a delight.

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Reviewer:

Max Smith

Reviewed: Sep. 17, 2009

i made this cake and it was AMAZING i used a different chocolate frosting and then i poured some white glaze on the top. i put 1 cup of batter in each layer and only made seven cake layers but i put frosting inbetween each layer and then covered the cake in frosting and put the white glaze on. and i served it for my mom and dads 20th anniversary. definatly suggust using this cake but DON'T try the frosting. enjoy

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Reviewer:

bakeralaina

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

Reviewed: Sep. 14, 2009

Well, I, like others on the board, had an awful time with the icing. A friend had given me a piece of a 24 layer cake that was OUT OF THIS WORLD. So, I assumed, I could give this one a winning try. I tried to follow all of the other member's advice with the icing. And, as other's.....it did not turn out. The cake part was a success, but that icing wouldn't set. I even tried adding a whole bunch of confectioner's sugar....that didn't work.

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Reviewer:

cwhclc

Reviewed: Aug. 2, 2009

I made this for my mom's birthday. I followed the recipe as written. The only change I made was to use a cup of batter per layer, so of course it didn't come out as a 14 layer cake but a 9. However, no one knew the difference and gobbled it up and enjoyed every decadent bite! Thanks for the recipe, my Mom loved it!

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Reviewer:

jessay3

Cooking Level: Expert

Reviewed: Jul. 11, 2009

My husband is from North Carolina, so I made him this cake for his birthday. I got the highest complement from him that I have ever heard, he said it tasted just like his mom's! Thanks Nell and Carolina Girl your recipe and tips were just what this Yankee girl needed!

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Reviewer:

mermaidgirl1

Reviewed: Dec. 23, 2008

This cake, supposed to be our Christmas dessert, looks like a stack of pancakes with chocolate syrup over it! I MAY try it one more time, using Carolina Girl's suggestions.

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Reviewer:

Barbara

Reviewed: Dec. 22, 2008

This cake was really good, the frosting was runny, but I didn't know if it was supposed to be or not, but It still tasted so good! Everyone loved it, It was a pain baking every layer, but worth it. I did'nt have vanilla extract, so I used orange. It tasted really good with the chocolate 'glaze' frosting!

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Reviewer:

Anna C Baker

Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

Living In: Clarkton, Missouri, USA

Reviewed: Nov. 28, 2008

You have to UNDERSTAND this cake to appreciate it. This is an old Southern holiday/special occasion recipe. It is obviously labor intensive and made with a big dose of LOVE! These days most folks just buy them from a home baker...these cakes run $40-$50! Follow these directions to the letter and you will have a taste of Christmas in the rural south!

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Reviewer:

BBJROD

Reviewed: Jul. 15, 2007

My 89 year old grandmother has been making a cake similar to this for many years. Her batter recipe differs slightly - only use 1 cup of milk and 3 1/2 cups of self rising flour. To make the batter: cream the oil, margarine, vanilla & sugar together; add the 6 eggs; add 3 1/2 cups flour then add one cup of milk only mixing for a minute after the addition of the milk. To make the filling (chocolate icing), use 3 cups of sugar, 6 heaping tablespoons (use a serving spoon) of cocoa powder and add enough water to make a paste (just eyeball it). Then add 1 can evaporated milk and 2 sticks of margarine. Bring mixture to a boil, cooking until just thick and stirring occasionally. Turn off heat and let sit on burner. You put this filling between each layer and to the remaining filling you add powdered sugar to make it thick (eyeball it). This becomes the icing for the cake - allow sit out uncovered so the icing will harden.

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