Lydia's 10-Layer Chocolate Cake

4.94 from 15 votes

10 little layers of moist and tender yellow cake, filled and frosted with the best boiled chocolate frosting.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 401kcal

Preheat oven to 350°F. Spray ten 8-inch round cake pans with non-stick cooking spray. (I used the aluminum, disposable pans which I wash and resuse.) Set aside.
In a large bowl, place cake mixes, water, eggs and 14 tablespoons softened butter. With an electric mixer, beat on low until combined. Then turn mixer up to medium high and beat for 2 minutes. Divide batter equally among the ten prepared pans. Bake for 10-15 minutes or until light golden brown. Let cool.

In a heavy saucepan, place sugar and cocoa, milk and 2 sticks butter. Turn heat to medium. While stirring constantly, bring to a boil approximately 3 minutes - or test by dropping into cold water. Add vanilla extract, cinnamon and chocolate bar. Stir until combined and chocolate is melted. Remove from heat.
Fill and frost cake as soon as layers are cool enough to handle. Place in refrigerator to set for about an hour. The icing will thicken slightly as it cools. (You might have a little icing creating a puddle at the base of the cake. If this happens, let it chill, then carefully remove the extra icing around the edges with a small spatula or butter knife.) Serve at room temperature. Store covered, on counter for up to 3 days.