Traditional 8 Layer Doberge Cake

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READY IN:
1hr 50mins
SERVES:
8-10
YIELD:
8-10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
  2. To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
  3. To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
  4. To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
  5. To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.

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