No one would ever guess that these swooping swirls of Italian meringue cover up a devil's food cake. Serve slices of this sinful cake with a creamy semisweet-chocolate sauce for extra decadence.

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Ingredients

Directions

  • Trim tops of cake layers level. Cut each cake in half horizontally. Frost tiers: Place 1 6-inch layer on corresponding-size foam board, and spread with 1/2 cup frosting; top with another 6-inch layer, and spread with 1/2 cup frosting. Repeat. Top with final layer, and coat top and sides with 1 1/2 cups frosting, swooping sides decoratively. Repeat with remaining layers: For the 8-inch tier, use 1 cup frosting between each layer and 2 cups to coat top and sides. For the 10-inch tier, use 1 1/4 cups frosting between each layer and 3 1/4 cups to coat top and sides. For the 12-inch tier, use 2 cups frosting between each layer and 3 cups to coat top and sides. For the 14-inch tier, use 3 cups frosting between each layer and 6 cups to coat top and sides. For the 16-inch tier, use 3 1/2 cups frosting between each layer and 8 cups to coat top and sides. For the 18-inch tier, use 5 cups frosting between each layer and 10 cups to coat top and sides.

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  • Assemble tiers: Center 18-inch tier on cake board. Insert 10 dowels into 18-inch tier, arranging 1 in center and the rest evenly spaced, about 2 inches from edge. Mark top of cake on dowels; then remove, trim, and reinsert them. In the same way, insert 8 dowels in the 16-inch tier; 7 dowels in the 14-inch tier; 5 dowels in the 12-inch tier; 5 dowels in the 10-inch tier; and 4 dowels in the 8-inch tier (1 in center and the rest evenly spaced, about 1 1/2inches from edge). Stack the tiers largest to smallest. Serve slices with chocolate sauce.

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