Smith Island Cake

Emailed by Merletta.

Smith Island Cake

From: Merletta via Mary Marshall

(Eight-Layer Chocolate–Peanut Butter Cake)

MAKES ONE 8" CAKE


This version of the Smith Island cake comes from island resident Mary Ada Marshall. Each layer
contains a sprinkling of powdered peanut butter cups, and the top is garnished with chunks of the
same.


8 large Reese's peanut butter cups, frozen
Nonstick cooking spray
1⁄4 cup flour
1 18 1⁄4-oz. box yellow cake mix, preferably
2 cups plus 3 tbsp. evaporated milk
16 tbsp. butter, softened
1 tsp. vanilla extract
1⁄2 tsp. salt
4 eggs
6 cups confectioners' sugar
1⁄4 cup unsweetened cocoa


1. Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse
remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready
to use.


2. Heat oven to 350°. Grease four 8" round cake pans with cooking spray, dust with half the
flour, and knock out any excess. Set aside. Put cake mix, 1 1⁄2 cups evaporated milk, half
the butter, vanilla, salt, eggs, and 1⁄3 cup water into a large bowl; beat with an electric mixer
until light and fluffy, 10–12 minutes. Divide half the batter between prepared cake pans. Set
remaining batter aside. Using the back of a spoon, spread out batter so that it covers the bottom
of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked
through and golden around edges, 12–14 minutes. Set aside to let cool slightly, then loosen cake


Duncan Hines


layers with a knife and invert onto cooling racks. Wash and dry cake pans. Repeat process a
second time with cooking spray and remaining flour and batter.


3. When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and
cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring
constantly, until butter is melted and icing is shiny, 4–5 minutes. Let cool for 5 minutes. Stir
well.


4. Spread a cake layer with about 1⁄4 cup of icing; sprinkle with about 1 tbsp. powdered peanut
butter cups. Top with another cake layer and repeat process to make 8 layers in all. Frost outside
of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2–3 hours
before serving. The cake can be stored for up to a week refrigerated in an airtight container.


This article was first published in Saveur in Issue #102