eat yr heart out, Brandi!

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Unity

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Over the years, the traditional Smith Island cake
has piled on more layers, and today the average
is eight to 10 -- yet the completed product is still
only about three inches tall.


She scoops three serving spoons full of batter into each of three pans (as many as her oven can accommodate at one time), then gently smooths the tops. The small amount of batter produces level layers, with no domed effect.

Into the oven they go for several minutes. "Listen for the sizzle," Guy says, meaning that when it stops, the layers are done.
Rest of the story here.

--John
 
:) Very similar to our Chocolate Doberge cake. A southern delicacy, probably originally from French settlers. Same with the Smith Island cake.
I have made my fair share. The layers are not the tricky part. It's the icing. On a doberge, it is poured like a petit four.
 

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