Fourteen Layer Chocolate Cake Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jul. 29, 2002
This delicious cake, when prepared correctly, will ruin any other chocolate cake for you. It seems to be primarily a "southern" thing though. (I'm southern, by the way.) And each cook ultimately has to adjust and tweek their recipe a little. I don't know exactly why, but the same recipe always turns out a little differently in each cook's kitchen. (Maybe that's a southern thing too.) At any rate, once you've had it done right, it's bound to become one of your all-time favorites. One tip I've learned is to make two smaller batches of icing/frosting. The icing between the layers is supposed to be a little on the soupy side allowing the thin cake layers to partially absorb it. The icing on the outside of the cake should be a little stiffer, but still not as thick as conventional icing. Neither icing should be "fluffy" in the versions I've savored in the past. It's labor-intensive and time-consuming, but oh-so-good once you've got the right recipe [for you].
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Photo by Scottley

Cooking Level: Intermediate

Living In: Hartsville, South Carolina, USA

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Reviewed: Jun. 29, 2002
I wound up with a HUGE mudslide!!!!! The amount of batter you put in each pan has to be wrong or you would wind up with 50 layers. (I figured this out and put 1/2 cup instead). The icing ingredients have to be wrong, too! (I didn't figure this out until it was too late) 2 cups of milk is much too much liquid! I wasted over 2 hours on this disaster!!!!!!!!!!
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Reviewed: Dec. 27, 2001
I wanted to impress my husband for his birthday. A chocolate layer cake is his favorite and spending more time or working more than the writer indicated was fine, so I ignored that in other reviews. Do NOT ignore however those upset about the recipe not working. It states a 1/4 cup of batter for each layer, it should be 1/4 inch of batter. The recipe for the batter is the only thing you should take from this disaster. That was fine. I read what everyone had to say and took my time with the ingredients, measured everything out before baking and mixing, and it still turned out terrible. It is true, the frosting NEVER set. After 24 hours of being soupy frosting, the cake was so terrible I had to throw it away and alas my hubby had not birthday cake. 24 HOURS!!!! And it never set!!!! In the end I had a very gummy mess on my cake plate and will never try this again. My advice, don't walk, but run from this recipe. wshooter
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Reviewed: Nov. 17, 2001
This recipe is not for the faint-hearted. Fourteen layers is a lot to cook. I used 1/2 cup batter in each layer. It also took longer to finish than indicate, but that doesn't mean that it is bad. I may well make this one again when I have someone to impress. Tastes good.
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Reviewed: Mar. 1, 2001
I have always been considered a pretty good baker, I'm always the "dessert bringer". This recipe was the worst baking disaster I have ever had. The frosting recipe needs adjusting too, it was more like chocolate soup. NEVER thickened.
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Reviewed: Feb. 22, 2001
The mixture makes a lot more than fourteen layers.
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Reviewed: Dec. 27, 2000
I made this recipe with much success and garnered raves from friends and family during the holidays. This is a bit of confusion in the amounts and what type of milk to use in the list of ingredients but I made the adjustment by following the written directions and met with no problems at all. A labor intensive creation that's worth every bit of the effort. Nell was very generous to share this wonderful southern secret with us! (By the way, I'm from North Carolina and have had it many times. This one is the best!)
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