Fourteen Layer Chocolate Cake

Fourteen Layer Chocolate Cake

NELL 2 1

"Fourteen very thin layers with chocolate between each layer. Hope you enjoy this! I am from Georgia and make it all the time for church functions and family reunions."

Ingredients 50 m {{adjustedServings}} servings 725 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 725 kcal
  • 36%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
  2. In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
  3. Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
  4. To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
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Reviews 37

  1. 40 Ratings


I definatly Love this recipe Nell Thank You. For the Persons having trouble with this cake... First off, her measurements in this recipe is to the Science no adjustments with the amounts. First the batter- you should put 3/4 cup of batter per 8 inch pan; I assume she made a type-O. Next the frosting; before you begin you should understand the meaning of a ROLLING BOIL. A rolling boil is when all liquid is bubbling and breaking at the surface and liquid is rising. When you have reached a rolling boil then time 2 full minutes for it to continue to boil then take off heat and blend for 1 minute.(If you don't do this frosting precisly as stated you will have a runny mess that want set). Immediatly pour a layer of frosting in-between each layer of warm cake (I work with 3 layers at a time; I cook 3 then frost them while I'm cooking more). Of course this is a time consuming creation but let me tell you the outcome is raving. One more pointer: after you have finished the layering of all 12-14 layers let the remaing frosting sit to thicken a little (but still pourable) before you frost the top and sides. After the frosting has set on the cake Nearly like store bought icing then smooth the sides with the frosting that has oozed onto the plate. I suggest using a plate that is at least an inch in depth (A tupperware cake-taker is great using the deep-well side). I am also a Southern Cook/baker from North Carolina and believe me this is a Wonderful Cake To Create.

E. Shuman

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.

Carolina Girl

For all of you out there having trouble with the icing, here is another alternative. This is the icing recipe I use for my 14 layer cake which does come out a little thicker (not that there is anything wrong with the one already listed!)But you do need to make the icing first. 1 stick margarine, 3 1/2 blocks unsweetened Bakers Chocolate, 2 cups evaporated milk, 1 tsp vanilla, 3 cups sugar & a dash of salt. Melt sugar & chocolate in saucepan then add other ingredients. Cook until thick stirring constantly. Ice each layer as it comes out of the oven. Hope this helps! From another Carolina Girl!