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Fourteen Layer Chocolate Cake

Reviewed: Dec. 13, 2006
The cake part sound delicious, but I wanted to say...I have a recipe something like this from my grandmother. Tips: pans...we always used an iron griddle about 10 round. If it is seasoned well it will never stick. Frosting...this one sounds hard. We only used cocoa powder and water to make a syrup. Use 3 cups of sugar and one cup of water and boil to rolling boil. Boil to a soft stage on a candy thermometer or until the syrup forms a soft ball when dropped in hot water....add cocoa stir very little as you do not want to form sugar crystals. It will be a slow process. Set on the stove as you cook the layers to keep warm. As you layer the cake...poke hole throughout and spoon a few table spoons over each layer. Fabulous! No milk needed for frosting to it doesn't have to be refridgerated!
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