Golden Layer Cake with Chocolate Icing Our golden layer cake is a must-have dessert for any birthday or celebration. The chocolate icing transforms this layer cake into a crowd-pleasing chocolate cake recipe! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 25, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 15 mins Stand Time: 30 mins Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 cup unsalted butter 5 eggs 1 cup milk 2 cup sugar ½ teaspoon kosher salt 2 teaspoon pure vanilla 3 cup sifted cake flour 1 tablespoon Scott's homemade baking powder (recipe below) 1 recipe Chocolate Icing (recipe below) Homemade Baking Powder ¼ cup cream of tartar 2 tablespoon baking soda Chocolate Icing 5 cup granulated sugar ⅓ cup unsweetened cocoa powder ½ teaspoon kosher salt ½ cup unsalted butter, cut up 1 12 ounce can evaporated milk ½ cup whole milk 2 teaspoon pure vanilla Directions Let butter, eggs and milk stand at room temperature for 30 minutes. Butter, line with wax paper, butter, and lightly flour five 9x1-1/2-inch round baking pans. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Add eggs, one at a time, beating well after each addition. Beat in salt and vanilla. Combine flour and baking powder. Alternately add with milk to butter mixture. Spread batter in prepared pans, using about 1-1/3 cups batter per pan. Bake about 15 minutes or until tops spring back when lightly touched. Cool in pans on wire rack for 5 minutes. Remove from pans; remove and discard waxed paper. Cool completely on wire racks. Frost with Chocolate Icing. Makes about 16 servings. Homemade Baking Powder In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks. Chocolate Icing In a 4- to 5-quart Dutch oven stir together sugar, cocoa powder, and salt. Add butter, cut up, evaporated milk and whole milk. Cook and stir over medium heat until sugar is dissolved. Bring to a boil over medium-high heat, stirring occasionally. Boil gently for 4 minutes, stirring often. Clip candy thermometer to side of pan. Reduce heat and cook to 230 degrees F, stirring occasionally, about 15 to 20 minutes. Remove from heat; stir in 2 tsp. pure vanilla. Cool slightly, without stirring, for 20 minutes or until thermometer registers between 165 degrees F and 170 degrees F and icing begins to thicken to the consistency of hot fudge sauce (pourable, but not runny). Generously ice between layers, and on top and sides of cake by pouring on some of the icing and spreading with an offset spatula. Makes 4-1/4 cups. Print Nutrition Facts (per serving) 657 Calories 21g Fat 113g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 657 % Daily Value * Total Fat 21g 27% Cholesterol 120mg 40% Sodium 246mg 11% Total Carbohydrate 113g 41% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.