Southern Little 10 Layer Cake for 16

Instructions:

1. Preheat oven to 400°F (200°C) and line two 12x17 inch baking sheets with parchment paper.
2. Beat softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, then stir in 2 tsp vanilla extract.
3. Sift flour, baking powder, and salt together. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with flour.
4. Spread batter evenly across the two prepared pans. Bake for 10–12 minutes until the tops spring back and are barely golden.
5. While slightly warm, place an 8-inch round pan on the sheets as a template. Cut 5 circles from each sheet using a sharp knife.
6. In a saucepan over medium heat, combine 1/2 cup butter, cocoa powder, and 1/3 cup milk. Stir constantly until smooth and just beginning to bubble.
7. Remove from heat and whisk in powdered sugar, 1 tsp vanilla extract, and a pinch of salt until a smooth, glossy fudge glaze forms.
8. Stack the cake layers, spreading a thin layer of the chocolate glaze between each tier while the cake is slightly warm.
9. Frost the top and sides of the cake with the remaining glaze and chill for 2 hours to set the structure.