Old-Fashioned 14-Layer Chocolate Cake with Cooked Frosting

This cake tastes even better the next day as the frosting soaks into the layers.
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For a firmer texture, refrigerate before slicing.
Variations
Dark Chocolate Twist: Use dark cocoa powder for a richer chocolate flavor.
Nutty Addition: Add chopped pecans or walnuts between layers for added crunch.
Mocha Infusion: Stir in a teaspoon of instant coffee to the frosting for a subtle mocha flavor.
Caramel Drizzle: Drizzle homemade caramel sauce between the layers for an extra indulgent touch.
FAQ
Can I use butter instead of shortening in the cake?
Yes, but shortening helps create a lighter, more tender cake. If substituting, use an equal amount of unsalted butter.

Why do I need to wash the pans after each layer?
Residual cake batter can cause buildup, leading to uneven baking or sticking. Keeping the pans clean ensures perfect layers every time.

My frosting is too thin—how can I thicken it?
Let it cool completely before spreading. If it’s still too runny, cook it for another minute while stirring constantly.

How do I prevent my cake layers from breaking?
Allow them to cool slightly before handling, and use a spatula or cake lifter for extra support.

Enjoy this old-fashioned 14-layer chocolate cake—a true labor of love that’s worth every bite!