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5. Bake the cake layers until the tops spring back when lightly pressed with a finger, 23 to 28 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 10 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 15 minutes longer.

6. Meanwhile, make the frosting: Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Fold in the thawed whipped topping just to combine.

7. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread about 1 cup of frosting over the top. Place a second cake layer, right side up, on top of the first and frost it. Place the third layer on top, right side up, and frost the top and side of the cake, working with smooth, clean strokes. Place the cake under a glass dome or in a cake saver in the refrigerator to chill until time to serve.

Keep It Fresh! Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to three days. Freeze only the cake layers, wrapped in aluminum foil, for up to six months. Let the layers thaw overnight on the counter, before making the frosting and assembling the cake.

Chill Out

Keep whipped cream cool by folding in whipped topping. The two make a good team, frosting a pretty cake and keeping their cool.

SMITH ISLAND CAKE

serves:

12 to 16

prep:

40 minutes

bake:

10 to 12 minutes

cool:

15 to 20 minutes

I READ ABOUT THIS FAMOUS STACKED CAKE that comes from Maryland’s Smith Island, and I was fainting from hunger, forgetting that you should not read tantalizing recipes before noon. Moist vanilla layers—eight to ten of them—cloaked in fudgelike frosting, with chopped candy bars scattered in between? Just too much! And so I tried my hand at the cake, constructing this dessert masterpiece of eight layers by using a yellow cake mix and baking four rounds, then splitting them. In between the layers I spread my fudge frosting, a little simpler to make than the original, and on top of this I scattered finely chopped Reese’s peanut butter cups. Yes, the traditional Chesapeake island cake has a bit more frosting, but mine might just be easier to pull together. And I don’t think you’ll find I’ve compromised the flavor one bit.

For the cake

8 Reese’s peanut butter cups (12 ounces total)

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain yellow cake mix

1½ cups evaporated milk or whole milk

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

4 large eggs

For the frosting

12 tablespoons (1½ sticks) butter

½ cup unsweetened cocoa powder

½ cup plus 3 tablespoons evaporated milk or whole milk

1 teaspoon pure vanilla extract

6 cups confectioners’ sugar, sifted

1. Place the peanut butter cups in the freezer.

2. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist four 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

3. Place the cake mix, 1½ cups of milk, 8 tablespoons of butter, 1 teaspoon of vanilla, and the eggs in a large mixing bowl and beat with an electric mixer until well mixed, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the cake batter evenly among the 4 prepared cake pans, about 1¾ cups of batter per pan, smoothing the tops with the rubber