- 2 Hours
- 1 Hour
Smith Island cake is the official dessert of Maryland. Its chocolatey layers will please any birthday or picnic crowd. Learn how to make it today!
- To make the layers, you’ll need at least four 8-inch cake pans. Grease and flour the pans.
- Place a circle of parchment paper in the bottom of each pan.
- Place approximately 2/3 cup of batter into each cake pan. Spread the batter evenly in the bottom.
- Bake in a 350-degree oven for 12 to 15 minutes. Keep an eye on them—you want the cakes to be golden colored. They’re done with the edges have pulled slightly away from the sides of the pan and are springy when you touch them. Remove from the pans and cool the cakes on wire racks.
- Replace the parchment paper in each cake pan and refill with additional batter, repeating the steps until all of the batter is gone and all of the cakes are baked. You’ll end up with about 10 layers.
- In a large, non-stick skillet, place the evaporated milk and the sugar and cook over medium. Stir frequently, and cook for approximately 5 minutes. You want to make sure that the sugar has melted. At this point, add the melted butter, the unsweetened chocolate, and the chocolate chips, and continue to cook, stirring almost constantly, for another 10 minutes.
- At this point, remove the frosting from the heat and stir in the vanilla. Combine well. Allow to cool, and stir every 5 minutes until it becomes thickened and you feel you can spread it on your cake.
- Once the cakes are completely cooled, it’s time to frost them. You’re going to use approximately ¼ cup of frosting to thinly cover each layer of cake.
- Stack the first one on a serving platter, add ¼ cup of frosting, then another layer, another ¼ cup of frosting, and so on until all the layers are stacked. Frost the exterior of the cake with the remaining frosting. If the frosting becomes too thick, you can reheat it a bit.
- Place in the refrigerator for an hour to make the cake easier to slice.