This recipe originated in the “Lion House Classics” book that every card-holding Utah cook owns.  It is wonderful - but my only complaint is that the Lion House proportions do NOT work for a four-layer cake.  You end up wasting one of the layers - which isn’t necessary in my opinion!  Also I’ve adjusted the amounts to make just enough cream filling, and use an entire pint of cream (I hate splitting another pint!)

A good friend and neighbor of mine taught me how to keep your stacked cake from tipping as it stands.  (It’s frustrating watching your creation become the “leaning tower”...)  This simple tip is included below:

Ingredients:

One standard 2 layer cake recipe - prepared & cooled 

    *check out the Counterfeit Chocolate Cake recipe in the prior post

One pint (2 cups) heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla

2 tsp unflavored gelatin (Knox, or equivalent)

3 Tbs cold water

Chocolate Frosting

    (your favorite recipe of course!  But if you are looking for proportions -

    here they are:  6 Tbs butter, 6 Tbs cocoa, 3 cups powdered sugar,

    1/2 tsp vanilla, and about 4 Tbs milk)

Instructions:

Remove cake from pans by running knife around outer edge.  Remove parchment layer from bottom of each cake layer.

Split cake layers horizontally.  This is easier to do with a rotating cake base - but it can also be done by steadying your arm with a sharp bread knife held at the correct angle, then rotating the plate with your other hand.  Set these four layers aside. 

Begin to prepare the cream filling by pouring the 3 Tbs water into a small saucepan, then sprinkling gelatin over surface to soften.  Stir over low heat just until dissolved.  Pour into another container to cool slightly, but do not allow to thicken. 

In a large mixing bowl - whip chilled cream, sugar, and vanilla until slightly thick.  On low speed, gradually pour a thin stream of liquid gelatin over cream as you continue whipping.  It should be thick enough to hold stiff peaks. 

On your serving plate, place four strips of wax paper to form a square around perimeter of plate.  This will be removed after frosting the cake. 

Place first cake layer on top of wax paper strips in the center of the plate.  Add 1/3 of the whipped cream filling on this layer and spread to within 1” of outer edge. 

Place second layer of cake on top.  Add second 1/3 of cream filling and spread to within 1” of outer edge.

Repeat with third layer of cake and last 1/3 of cream filling.  Place last layer of cake on top and press down lightly till cream is almost forced to outer edge of layers. 

Visually check the cake to make sure it is standing upright without leaning in any direction. 

Using three drinking straws, press them through the layers of cake & filling till they hit the plate at the bottom. 

Using kitchen shears, angle the tips to slightly below the top layer of cake and cut off the straws below the surface. 

Frost sides of cake first, in long even strokes.  When smooth, spread the last layer over the top to desired thickness.  Even entire surface if needed. 

Carefully remove the wax paper strips from the plate. 

Chill cake until serving.  Store leftovers in refrigerator. 

*Warn everyone that they may encounter a plastic straw!  (It’s fun to give a reward to those who are “lucky” enough to have one in their slice of cake... children love this!)

*Note:  Stabilized whipping cream will hold up to 4-5 days without separating.  It may be used to garnish cheesecakes, or in any recipe calling for whipped cream or nondairy whipped cream.  It will not turn watery or change the texture of what you are using it in.