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Thin Layer Chocolate Cake Recipe


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     Thin Layer Chocolate Cake

Category   Desserts - Breads
Sub Category   None

1 yellow or white cake mix
eggs/oil/water per mix directions
2 cups sugar
6 T Hershey cocoa (use this brand for best results)
1 T karo syrup
1 can evaporated milk
1 1/2 sticks butter
1 t vanilla

Icing- Combine sugar and cocoa in medium saucepan. Stir in syrup and milk. Cut butter in chunks and stir.
Bring to a boil over medium heat, stirring occasionally. Lower heat and boil gently 20 minutes. Remove from heat and add vanilla. Allow to cool to room temperature without stirring.
Cake- Mix cake according to directions but pour about 1/2 cup batter into layer pans and cook until firm. Will make about 8-12 layers.
Cool cake layers on towel. Place first layer on flat cake plate and put a very thin layer of icing. Repeat with additional layers, making sure there is enough icing for top and sides of cake. After last layer, ice sides of cake.
Serving Suggestions
Cake and any excess icing can be frozen. Keep covered and refrigerated.

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