August 7th, 2010 
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Recipe borrowed from The Sporadic Cook
Ingredients:
3 1/2 sticks butter (1 cup at room temp)
5 ounces unsweetened chocolate, melted
7 cups sugar
2 1/4 cups evaporated milk
3 tsp vanilla
1 tbsp instant french roast coffee granules
6 large eggs, room temp.
2 cups plus 1 tbsp milk
4 cups self rising flour
Preparation:Make the cake glaze first. In a large saucepan melt 3/4 cups butter and mix it with melted chocolate and 4 1/2 cups sugar. Stir in the evaporated milk, 2 tsp vanilla, and instant coffee. Cook the glaze over med high heat until it boils. Reduce heat to low and cook 20 minutes stirring constantly until mixture thickens. Remove from heat. Preheat oven to 350. Grease and flour at least 4 nine inch baking pans. Cream together 1 cup butter and 2 1/2 cup sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in 1 tsp vanilla with the milk, and add alternately with the flour, beginning and ending with the flour. Put a very thin layer of batter (about 7 tbsp) in each pan, shaking to distribute the batter (I used the back of a small spoon). Bake 11 to 13 minutes. Remove layers from the pans, frost and layer immediately. Repeat until all batter is gone, you should get 12 layers.
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