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Thalhimer's Six-Layer Chocolate Cake

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(12 Servings )

Recipe Submitted by Times-Dispatch
Submitted on 06/17/2010

Author: Sallie and Elizabeth Thalhimer

The shoe box-shaped stack of yellow cake layers sandwiched between fudge frosting was one of many specialties that vanished from the Richmond food scene when Thalhimer's flagship downtown store shut down food operations.

Ingredients:

1 Cup Solid Shortening (such as Crisco) (yellow cake)
3 Cups Sugar (yellow cake)
6 Eggs (yellow cake)
4 Cups Flour (yellow cake)
1 1/2 Teaspoons Baking powder (yellow cake)
2 Teaspoons Salt (yellow cake)
2 Cups Milk (yellow cake)
2 Teaspoons Vanilla extract (yellow cake)
3/4 Cup Hot water (icing) (icing)
4 1/4 to 4 1/2 Cups Powdered sugar (icing)
4 1-ounce squares unsweetened baking chocolate (melted) (icing)
1 1/8 Teaspoons Hot water (icing)

Directions:

Yellow cake: Preheat oven to 350. Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs; beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending with the dry ingredients. Blend in vanilla. Pour batter into 2 baking pans (about 17 inches long by 12 inches wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool. Cut into 6 rectangular slices 8 inches long by 4 1/2 inches wide.

Chocolate icing: Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth. Add 1 1/8 teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size should be 8 inches long by 4 1/2 inches wide by 4 inches tall.

Filed Under: - Cakes / Frostings