Smith Island Cake

"In 2008 the Maryland legislature named not the crab cake but the 10-layer, chocolate-fudge-frosted Smith Island Cake as its state cake. It brought a good deal of attention to this old barrier island located 10 miles offshore in Chesapeake Bay. Settled in the 1600's by the English in the company of John Smith, the island with its bounty of blue crab and oysters has been a fishing hub for generations. Frances Kitching, a boardinghouse owner and author of the 1981 cookbook called Mrs Kitching's Smith Island Cookbook, is said to have invented the Smith Island Cake. Mrs Kitching said she made the layers so thin because her children liked the frosting so much. The crucial ingredient in the cake and the frosting is canned evaporated milk- a godsend to remote islands like Smith Island."

My Experience

I only have three 9 inch cake pans, so I had to do 4 rounds in the oven in order to bake 10 layers. The cake batter itself was simple. Once all of the baking is finished and everything is cool it is time for the frosting. This frosting hardens pretty quick so you have to keep it warm while frosting the cake. This cake was a showstopper in looks and the flavor was tasty. The thin layers of cake were pretty dry, I may have baked them a bit too long, but I am not about to try again lol.

Neighbor's Comments:

" It is yummy, but dry. Would be good with ice cream."

"I like it! Slightly dry, but delicious."