Layer Yellow Cake with Homemade Fudge Icing

SEE it @ Southern Plate



I'm not much on desserts but this is by far the Very Best Cake and Icing "EVER" known to man. This icing is great on brownies and on top of any homemade ice cream.
Reminds me of childhood days. BTW! I don't have 8-10 (9") cake pans so I bake in 2 batches. 

Layer Yellow cake with Homemade Fudge Icing (lots of layers)
Make the icing first~ What you'll need:*
3 cups sugar
3 1/2 blocks unsweetened baking chocolate
2 5-oz. cans evaporated milk
1/2 cup butter
1 tsp. vanilla
In a large, heavy 'pan' over medium-low heat add the sugar, chocolate, milk, butter, and vanilla all at one time. Cook slowly until the sugar is completely dissolved, stirring frequently. Do not let this boil. It is important to make sure that the sugar is completely dissolved and no texture remains.
For the Cake layers~ What you'll need:
1 cup butter (room temp= unsalted)*
1 1/2 cups sugar
6 eggs (room temp)*
3 1/2 cups self-rising flour, sifted
1 3/4 cups water
1 tsp. vanilla extract
Now let's make and assemble this baby!!
Preheat the oven to 400 degrees. Grease 8-10 9" cake pans with shortening and set aside.
1. Cream together the butter and sugar. Crack all the eggs in a separate bowl and add the eggs all at once and beat until well mixed.
2.Add the flour and water alternately, beginning and ending with flour. *Note: It is normal for the batter to appear curdled. Don't freak out!!*
3. Mix in the vanilla.
Now, pour approximately 3/4 cup batter into each greased prepared pan. Smooth the batter to the edges of the pans. Bake for approximately 10 minutes or until layers are barely golden on top. Remove from oven and turn out onto cooling racks.
If you don't have enough pans, clean the pans, grease them and repeat baking. When next set of layers go into the oven, begin icing the cake.*
Place a still-warm layer on a cardboard round set atop a cooling rack inside a baking sheet. Spread 1/4 cup icing on the layer spreading it gently to the edges. Top with the next layer and repeat.
When all layers have been stacked and iced, spread remaining icing over top and sides of the cake. If the icing becomes thick, return the pan to "very low"heat until it returns to spreading consistency.