Wednesday, June 29, 2011
20 Layer Cake
I found my latest issue of Taste of Home under my bed. Amazingly, I didn't sit down to read it until I had finished my room. I must have a fever or something.
I found a recipe for a Red Velvet Crepe Cake that just looked amazing. Jeff was off golfing with my nephew for his birthday, so I figured that was a good an excuse as any to bake a cake. That and I have been looking for a reason to make this frosting again. Yes, it's that good.
If I would have read the instructions before starting this, I might never have tried it. I was thinking I would bake a cake and slice the cake into layers.
I was wrong.
Gonna warn you here. This is not a relaxing cake to make. It's not difficult, it's just not something you walk away from. All in all it took me probably about an hour and a half to get it all put together. Make sure your counter tops are cleared of any clutter as you will need every inch of space available! You are going to make a lot of little cakes here.
Add 2 3/4 cups milk, 1 cup flour, 3 eggs, 3 egg yolks, 1/4 melted butter and 3 teaspoons vanilla to a red velvet cake mix and beat well. Isn't that gorgeous? I am officially in love with red velvet cake.
**Actually, as an update to this...I have made this cake many times now, and one day it occurred to me that crepes are closely related to pancakes...that I make on the griddle. A griddle is perfect for these layers and greatly decreases the time it takes to make it!
Just keep going until you run out of layers. The original recipe called for two cakes to be assembled, but I just made one big one. I contemplated trimming up the edges of the cake to make it easier to frost evenly, but ended up just leaving it like this.
Carrot Cake, this is a LAYER cake. Be careful on the slice sizes!
Click here for Printable Recipe.
20 Layer Cake
adapted from Taste of Home
1 package (18-1/4 ounces) red velvet cake mix
2-3/4 cups whole milk
1 cup all-purpose flour
3 egg yolks
1/4 cup butter, melted
3 teaspoons vanilla extract
Cream Cheese Frosting
In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/3 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
To assemble the cake, place one crepe on a cake plate. Spread the cake with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cake.