SMITH ISLAND CAKE
(EIGHT-LAYER CHOCOLATEPEANUT BUTTER CAKE)
Makes one (8-inch) cake
Source: Saveur magazine, May 2007
"This version of the Smith Island cake comes from island resident Mary Ada Marshall. Each layer contains a sprinkling of powdered peanut butter cups, and the top is garnished with chunks of the same."
8 large Reese's peanut butter cups, frozen
Nonstick cooking spray
1/4 cup flour
1 (18 1/4-oz.) box yellow cake mix, preferably Duncan Hines
2 cups plus 3 tbsp. evaporated milk, divided use
16 tbsp. butter, softened, divided use
1 tsp. vanilla extract
1/2 tsp. salt
4 eggs
1/3 cup water
FOR THE ICING:
6 cups confectioners' sugar
1/4 cup unsweetened cocoa powder, divided use
Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
Heat oven to 350 degrees F. Grease four (8-inch) round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
Put cake mix, 1 1⁄2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1⁄3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 1012 minutes.
Divide half the batter between prepared cake pans. Set remaining batter aside. Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle.
Bake until cooked through and golden around edges, 1214 minutes. Set aside to let cool slightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans. Repeat process a second time with cooking spray and remaining flour and batter.
WHEN ALL 8 CAKE LAYERS HAVE COOLED, MAKE THE ICING:
Combine remaining milk, sugar, and cocoa powder in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 45 minutes. Let cool for 5 minutes. Stir well.
Spread a cake layer with about 1⁄4 cup of icing; sprinkle with about 1 tbsp. powdered peanut butter cups. Top with another cake layer and repeat process to make 8 layers in all. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 23 hours before serving. The cake can be stored for up to a week refrigerated in an airtight container.
SMITH ISLAND 10-LAYER CAKE
Region: Smith Island, Md.
Adapted from source: Travel Channel
Frosting (recipe follows)
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
2 boxes (18.5 ounces each) Duncan Hines butter cake mix
8 eggs
2 sticks (1 cup) butter, room temperature
2 teaspoons vanilla
OPTIONAL:
crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite).
Prepare frosting and set aside to cool while making the cake.
Preheat oven to 350 degrees F. Spray 2 or 3 (9-inch) cake pans.
Mix evaporated milk with enough of the whole milk to make 2 3/4 cups. Set combined milks and remainder of whole milk aside.
Pour dry cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes.
Add the remainder of the whole milk. Mix on medium-high speed for 10 minutes or until batter is a smooth cake consistency.
Spread 1 cup cake batter into prepared pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Wash and dry cake pans. Repeat filling pans and baking until you have 10 layers.
TO FROST CAKE:
Spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake.
FROSTING
2 sticks (1 cup) butter
2 cans (12-ounces each) evaporated milk
8 heaping tablespoons unsweetened cocoa powder
2 pounds confectioner's sugar
Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa powder until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake.
