fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in
3 (8-inch) pans, though the cake will be slightly lower.
Active time: 1 1/2 hr Start to finish: 2 hr
For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder (or coffee)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
Make cake layers: Preheat oven to 350°F. Butter
3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds
of wax or parchment paper. Butter paper and dust pans with flour, knocking
Whisk together water, cocoa, and espresso powder until
smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl
with an electric mixer at high speed until fluffy, then add eggs 1 at a
time, beating well after each addition. Add flour mixture and cocoa mixture
in batches, beginning and ending with flour and mixing at low speed until
just combined. Don't blend longer than necessary!
Divide batter among pans (about 2 1/3 cups per pan),
smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to
35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a
rack 30 minutes, then invert onto racks, remove paper, and cool completely.
• Cake layers may be made 1 day ahead, cooled completely, then chilled,
wrapped well in plastic wrap.
• This cake can also be made in 2 (8-inch,
2-inch-deep) round cake pans.
Makes 16 servings.
cake portion recipe from
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5-ounce) milk chocolate candy bars with almonds, 2 (7 oz) Symphony
bars are good for this too
1 (12-ounce)container frozen whipped topping, thawed (I used a cup and a
half (12 oz) of whipped whipping cream instead) whip with wisk or wisk
attachment for mixer until very fluffy)
BEAT cream cheese, powdered sugar, and granulated sugar at medium
speed with an electric mixer until mixture is creamy.
CHOP 8 candy bars finely . Fold cream cheese mixture and chopped
candy into whipped topping slowly but not more than necessary or whipping
cream will deflate.
SPREAD icing between layers and on top and sides of cake. Chop
remaining chocolate bars and put half sprinkled across the top of the cake.
Press remaining chopped candy bars along bottom edge of cake. (use some kind
of utensil to press the chocolate into the cake because your hand's heat
will melt the chocolate)
Icing From "Milk Chocolate Bar Cake" Southern Living April 2000.
Enjoy what I call "billycake"!
What are they saying about "billycake"?
OMG!!! THAT WAS GOOD CAKE!!!!!!!!!!!!!!!!!!!!! ;-)