These layers are meant to be put together in three cakes, preferably round cake pans. I ended up making the normal batch and using the rest for cake pops when I made these. Just get some store bought frosting to frost each layer in it's color to really give affect.
Chocolate Layer
Ingredients
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup buttermilk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 pinch salt
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
- In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
- In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
- For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Vanilla Layer
Ingredients
- 2 3/4 cups sifted cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Directions
- Measure sifted flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Strawberry Layer
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package strawberry flavored gelatin
- 2/3 cup vegetable oil
- 4 eggs
- 3 tablespoons all-purpose flour
- 4 ounces frozen strawberries
- 1/2 cup buttermilk
Directions
- Thaw and drain the frozen strawberries.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
- Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
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