Old-Fashioned 14-Layer Chocolate Cake with Cooked Frosting

In a 4-quart saucepan, melt the butter over medium heat.
Stir in the cocoa powder, sugar, and evaporated milk until well combined.
Bring the mixture to a rolling boil, then reduce heat and cook for 2 minutes, stirring constantly.
Remove from heat and allow the frosting to cool while you prepare the cake layers. It will thicken as it cools.
Make the Cake Batter
Preheat your oven to 375°F (190°C). Grease multiple 9-inch cake pans with shortening and dust with flour (or use Baker’s Joy).
In a bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, cream the shortening and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Alternate adding the flour mixture with the milk, mixing until smooth and well blended.
Stir in the vanilla and butter flavoring.
Bake the Layers
Spread about ½ cup of batter into each prepared pan, ensuring a thin, even layer.
Bake for about 8-10 minutes, or until the layers are lightly golden and set.
Carefully remove each layer and place on a wire rack or clean towel to cool.
Wash and re-grease pans between baking each batch to prevent buildup.
Assemble the Cake
Once all layers are baked and slightly cooled, start assembling by placing the first layer on a serving plate.
Spread a generous amount of cooled chocolate frosting over the layer.
Repeat with each layer, stacking and frosting as you go.
Once all layers are stacked, coat the top and sides of the cake with the remaining frosting.
Allow the cake to set for at least 1 hour before serving to let the flavors meld together.
Serving and Storage Tips