Chocolate Lasagna Recipe

Cake

6 cups cake flour

5 1/4 cups granulated sugar

2 1/4 cups Hershey's Cocoa

2 tablespoons baking soda

4 1/2 cups milk

1 1/2 cups butter

12 large eggs

1 tablespoon vanilla extract

Butter Cream

2/3 cup water

4 tablespoons meringue powder

12 cup sifted confectioners' sugar

1 1/4 cups shortening

3/4 teaspoon salt

1 teaspoon clear almond extract

1 teaspoon clear vanilla extract

1 teaspoon colorless butter flavor

Cake:

Heat oven to 350 degrees F.

Grease three 10-inch springform pans.

In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda.

Add butter and mix well.

Add milk, eggs and vanilla.

Mix thoroughly.

Pour about 5 cups of the cake batter into each prepared pan.

Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.

Cool for 10 minutes before you remove the cake from the pan.

Cool completely on a wire rack.

Butter Cream:

Combine water and meringue powder; whip at high speed until peaks form.

Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.

Alternately add shortening and remainder of sugar.

Add salt and flavorings; beat at low speed until smooth.

Thin out 1/2 of the frosting with a little extra water.

The thinned frosting is used as the filling between layers.