Traditional 8 Layer Doberge Cake

This came to me second hand, but i'm told it is the original recipe from let's bake with beulah ledner"

To prepare the torte: cream butter , sugar and salt until smooth.

Add egg yolks , one at a time , and blend until smooth.

Add sifted dry ingredients alternately with milk.

Beat until blended.

Add vanilla and lemon juice.

With a spatula , fold in stiffly beaten egg whites.

Grease 9-inch cake pans.

Pour cup batter into each pan , spreading evenly over bottom.

Bake in preheated 375-degree oven for 12 to 15 minutes.

Repeat process until batter is completely used , to make eight thin layers.

To prepare the chocolate custard: stir all dry ingredients together in a saucepan , then add the remaining ingredients.

Cook over medium heat until thick , stirring constantly.

Remove from fire to cool.

To prepare the chocolate butter cream icing: cream sugar and oleo , then add cocoa , then the melted chocolate and vanilla.

If too thick , add a little hot water , very slowly , until the consistency is right.

To prepare the chocolate icing: combine all ingredients in a saucepan and let .

compiled by the daughter of the "doberge queen of new orleans" after her death. and in case you are interested