LET'S DISH
2 sticks butter
2-12 oz. cans evaporated milk
8 heaping Tablespoons unsweetened Cocoa
2 lbs. confectioners Sugar
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 whisk in confectioners sugar slowly.
Cook slowly until thickened and will stick to back of a spoon or to the whisk (It will form a ribbon when you drizzle a spoonful onto mixture while cooking).
Cake
2 cups sugar
2 sticks unsalted butter, cut into chunks
5 - eggs
3 - cups flour
¼ - teaspoon salt
heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
½ cup water
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt, and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Put three serving spoonfuls of batter in a 9-inch lightly greased pan, using the back of the spoon to spread evenly. You can bake several layers at a time in separate pans, no more than 3 pans at a time in the oven. You're going to make 10 layers total. Bake on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge of the pan and ease the layer out and don't worry if it tears; no one will notice when the cake is finished. Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing.
Optional--Can add crushed candy with the frosting randomly on layers throughout. (Reese cups, snickers, milky ways, or whatever your favorite is) Do not add candy to final layer.
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