12 Layer Chocolate Cake(Jewel Howell'S)
A rich, moist 12-layer chocolate cake with a tender crumb, perfect for special occasions or chocolate lovers seeking a decadent dessert experience.
Ingredients
Instructions
- Cream the butter or Crisco and sugar together in a bowl.
- Add one egg at a time, mixing well after each addition.
- Alternately add flour and milk to the mixture, beginning and ending with flour, stirring at slow speed.
- Pour 4 tablespoons (1/4 cup) of batter into a Pam-sprayed cake pan.
- Bake at 350°F just long enough to dry the batter, about 10-15 minutes.
- Do not brown the cake; you can also line pans with wax paper.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder in the batter. If you're out of self-rising flour, you can substitute it with all-purpose flour plus 1.5 teaspoons of baking powder and 0.5 teaspoons of salt per cup. To avoid over-mixing, gently fold in the flour and milk until just combined. Make sure your eggs are at room temperature for better incorporation.
Serving Suggestions
This 12 Layer Chocolate Cake is perfect for special occasions and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, garnish with fresh berries, or serve alongside a Classic Cheese Tray for a delightful contrast. This cake is sure to impress at any gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresher for longer, you can refrigerate it for up to a week. If you want to reheat slices, microwave them for about 10-15 seconds to enjoy that freshly baked taste again.
Nutrition & Diet Analysis (per serving)
Each serving of 12 Layer Chocolate Cake(Jewel Howell'S) contains roughly 1694 calories, with 24g protein, 267g carbohydrates, and 28g fat. It is an excellent source of iron (86% of the Daily Value), calcium (73% of the Daily Value), and vitamin C (55% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 802mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead. Just be sure to add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt for each cup of all-purpose flour to achieve similar results as self-rising flour.
How can I prevent the cake layers from sticking to the pans?
To prevent sticking, generously spray the pans with Pam or line them with wax paper before pouring in the batter. This ensures easy removal once the cakes are baked and cooled.
What can I do if my cake layers are uneven?
If your layers are uneven, you can trim them with a serrated knife to level them out. Additionally, using a kitchen scale to measure the batter when pouring into the pans can help achieve uniformity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).