Smith Island Cake

Yesterday, we had a going away party for our dear friend, Robyn.  We asked folks to bring a Maryland themed contribution for a pot luck meal.  We had delicious food: crab dip and soup, Oriole's hot dogs and popcorn, Berger cookies, Smith Island Cake and more.  It was delicious.

I wanted to share my Smith Island Cake recipe with you.
 

A Smith Island Cake is made up 8-15 layers of yellow cake filled with fudge and Reeses and iced with chocolate butter cream frosting.  It is a really special cake. 

• Grind about half a bag of peanut butter cups finely.  Chill until ready to use.

CAKE: [I had to double this portion of the recipe to get 12 layers and a dozen cupcakes.  The amount below produced 9 layers.]

• Pre-heat oven to 350°.
• Line four 8" round cake pans with parchment paper.
• Mix: 
• yellow cake mix 
• 1 1⁄2 cups evaporated milk
• 1 stick of butter 
• 1 teaspoonvanilla
• 1/2 teaspoon of salt
•  4 eggs 
• 1⁄3 cup water

• Beat with an electric mixer until light and fluffy, 10–12 minutes. 
• Spread one cup of batter into each cake pan.  
• Bake 10 minutes.
• Set aside to let cool slightly, then loosen cake layers with a knife and invert onto cooling racks. 
• Wash and dry cake pans. Reline with fresh parchment.
• Repeat process a second time.  Then, a third for 12 layers.

FILLING:

•  Combine ingredients in a pot and boil for 4 minutes:
• 12 ounces semi-sweet mini chocolate chips
• 3 sticks of butter
• 2 cups sugar
• 15 ounces evaporated milk
• 3 teaspoons vanilla
• 1/2 teaspoon salt

FROSTING:

• Combine:
• 2 sticks of softened butter
• 6-8 cups of powdered sugar
• 3/4 cup of cocoa powder
• 1 tablespoon vanilla extract
• 6 tablespoons of milk 
• a pinch of salt

Assembly...

Place the first layer on your cake plate.  Spread the cake with about 1⁄4 cup of filling; sprinkle with about 1 Tablespoon ground peanut butter cups. Top with another cake layer and repeat process to make 12 layers in all. Frost outside of cake with chocolate butter cream. Let sit for 2–3 hours before serving. The cake can be stored for up to a week refrigerated in an airtight container.

Because our friend is moving across the country.  I thought it would be fitting to decorate the cake with a US map.  I print an outline map in the size I wanted, carefully cut it out, laid in on the cake weighing it down on the edges by patting it with damp fingers.  Then I sifted powdered sugar over the top and carefully lifted it.  Easy process.  Big impact.

We'll miss you Robyn!