![]() Canola oil is important for the added fat, but vegetable oil or melted butter work as well.I like whole milk for the fudge frosting, but you can use low fat or skim milk.Granulated sugar is my go-to for this cake, but light brown sugar is a good substitute.Like any recipe, you can switch up the ingredients if you want. Buttermilk - added moistness for the yellow cake.You don't want much rise as it is a very thin cake layer. Baking powder - doesn't need any acid to help create rise with the cake.You get the sweetness from the sugar and corn syrup. Unsweetened chocolate squares - the base chocolate flavor for the frosting.So basically you get way more frosting in this cake and when is that a bad thing? The frosting actually seeps into the layers, creating an extra moist cake. I decided to go with 9 as I just had to use 3 pans 3 different times. Really the main difference is instead of 2 layers, there are between 8-10 layers. It is made with a fudge frosting as it lasts much longer than buttercream. ![]() It actually dates back to the 1800s when Smith Islanders would send the cake as gifts. He mentioned how it was Maryland's state dessert and since we live in Maryland, I should have a recipe on the blog.Īfter doing some research, I quickly realized how similar it is to my yellow cake with chocolate frosting. I'll be honest though, I had never heard of a Smith Island cake, until my brother-in-law told me about it. I love cake of all kinds - from a spice cake to a cookie dough ice cream cake to southern red velvet cake. It is Maryland's state dessert for a reason! With 9 thin layers of yellow cake and an addicting chocolate fudge frosting in between, this Smith Island cake recipe will impress everyone.
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