Traditional 8 Layer Doberge Cake

Ingredients

For the Doberge torte

• 3/4 cup butter
• 2 cups sugar
• 1/4 teaspoon salt
• 4 eggs, separated, whites stiffly beaten
• 1 cup milk
• 3 teaspoons baking powder
• 3 1/2 cups cake flour (measured after sifting)
• scant teaspoon lemon juice
• 1 teaspoon vanilla

For the Chocolate Custard

• 2 cups granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons flour
• 4 tablespoons cornstarch
• 2 kitchen spoons cocoa (heaping spoonfuls)
• 4 tablespoons bitter chocolate
• 4 eggs (whole)
• 1 tablespoon butter
• 1 tablespoon vanilla
• 4 cups milk

For the Chocolate Butter Cream Icing

• 2 cups confectioners' sugar, sifted
• 1/2 lb oleo, softened (margarine)
• 1 teaspoon vanilla
• 1 cup cocoa
• 1 ounce bitter chocolate, melted

For the Chocolate Icing

• 1 cup light brown sugar
• 1 cup granulated sugar
• 4 semi-sweet chocolate baking squares, melted
• 1/4 cup butter
• 3/4 cup cream
• 1 teaspoon vanilla

Directions

1. 1

   To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.

2. 2

   To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.

3. 3

   To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.

4. 4

   To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.

5. 5

   To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.