Does anyone have a recipe for 10 layer cake?

it is the 10 layer cake with thin layersDoes anyone have a recipe for 10 layer cake?
This is my favorite-





10-Layer Cake





Ingredients:


2 boxes Duncan Hines butter cake mix


2 sticks butter


8 eggs


1 12 ounce can evaporated milk


1 1/2 cups whole milk


2 teaspoons vanilla





Directions:


Preheat oven to 350 degrees. Mix evaporated milk and enough whole milk to make 2 3/4 cups of batter. Pour cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes, and add the rest of the whole milk. Blend on medium-high speed for 10 minutes or until batter is a smooth cake consistency.





Spray 9-inch cake pans. Spread 1 cup cake batter into pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Repeat this until you have 10 layers.





Frosting:


2 sticks butter


2 1/2-ounce cans evaporated milk


8 heaping tablespoons unsweetened cocoa


2 pounds confectioners sugar





Directions:


Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake. To ice cake, spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake. Enjoy!Does anyone have a recipe for 10 layer cake?
The Smith Family's 12-Layer Cake


Created by Art Smith


From the show What Ya Cookin', Nashville?


Makes 16鈥?0 servings





This recipe, handed down from Art's great-great-grandmother, has taken center stage at many Smith family celebrations. Make it part of your next special occasion!


INGREDIENTS


4 1/2 cups all-purpose flour, sifted


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1 1/2 cups (3 sticks) unsalted butter, at room temperature


2 1/2 cups sugar


6 large eggs, at room temperature


3 cups milk


1 1/2 teaspoons vanilla extract








3 cups sugar


1/2 cup unsweetened cocoa powder, preferably Dutch process


1 cup (2 sticks) unsalted butter, cut up


1 12-ounce can evaporated milk


1 tablespoon vanilla extract


Pecan halves, for garnish





Position racks in the center and bottom third of the oven and preheat to 375掳. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.





To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.





Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.





Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.





To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.





Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)





Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!
allrecipes.com
oh if its a wedding cake you are going to need like 12 pans.





start with the biggest one at the bottom, use it or the same size three times, so it is 1 to 1 1/2 inches deep. lightly butter the pan and pour in your mix. repeet this three times for the big one three times for the middle one and three times for the small on about a 8 in will do fine. each pan is not as deep as the one before it.





cook up your cakes, and while their cooking mix up your filling for between the layers. I found coloring adds a lot to a cake o if a wedding cake use raesberry filling, you can get this from cash and carry or such a story where you live. Add water to the mix and your ready. about a 1/4 inch between each layer.





now you start with the big one and then 1/4 inch of filling, a big one and more filling and the again. The next layer is white frosting,





then the middle size is put on and a layer of filling, another cake layer and filling, and the last middle size cake with white frosting on top.





Your down to finishing up the top so add a small cake and a layer of filling, another layer, and filling and the final layer and frosting.





start at the top, and frost the cake. I like to use a wide table spoon and not a knife to do this and build up the corner between the layers to a 30 degree radius. ( this is the tip of the spoon)





When I done I have larger whiring marks on the cake like a sea shell. I add the top pcs, and then a little silver food glitter over the cake to should off the lite and for the picture. I now add a row of rope twist to the cake, like streamers from the top to the bottom plate or tray to tie it all in and this helps in holding the cake upright too.





I slip it into a refer for 45 mins. to set it all together and then box it for the trip!





their, you have it. A copy of my Mother's best looking cake!


I hope you like it, it taste great if you use a three egg mix.





have fun with it., oh and send me a pcs.
No, i don't have a recipe, but you could always go to Claim Jumpers and get a 10 layer cake there, they are delicious.
http://www.oprah.com/foodhome/food/recip鈥?/a>








It's a 12 layer cake but very very thin pieces, You can instead use vanilla whatever flavor you perfer! It's easy to change!!





I made it for my daughters birthday and her and her friends loved it! Try it!!
10 LAYER CAKE





1 c. butter (2 sticks)


2 c. sugar


3 c. Swans Down cake flour


4 eggs


2 tsp. baking powder


2 tsp. vanilla flavoring


1 c. milk





Preheat oven to 400 degrees. Cream sugar and butter until creamy in mixer. Sift flour and baking powder together. Set aside. Add eggs to creamed sugar and butter, one at a time, beating well after each egg. Add vanilla to milk. On low speed, add flour and milk alternately, beating well after each addition. Grease 9 inch pans with Crisco and flour lightly. Measure 1/2 cup batter and pour in prepared pans and bake at 400 degrees for 8 minutes. Turn out on cooling rack and cool thoroughly before icing. This recipe makes 10 layers using 1/2 cup batter for each layer OR 5 layers using 1 cup batter. Ice with Lemon Cheese Icing or Chocolate Fudge Icing
Make 10 thin cakes and stack them on top of each other.