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1
Preheat oven to 350 degrees F.
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2
Grease and flour 3 (9-inch) round cake pans.
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3
Using an electric mixer, cream the butter until fluffy.
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4
Add the sugar and continue to cream for approximately 6 to 8 minutes.
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5
Add the eggs 1 at a time, beating well after each addition.
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6
Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour.
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7
Add the vanilla and continue to mix until incorporated.
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8
To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans.
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9
Level the batter in each pan by dropping pan flat onto counter top to release air bubbles.
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10
Bake each cake for 15 to 20 minutes, or until golden brown.
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11
Cool in pans for 5 to 10 minutes.
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12
Invert cakes and repeat process with the rest of the cake batter.
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13
Prepare frosting while cakes are cooling.
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14
Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil.
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15
Continue to boil, stirring occasionally for 3 minutes.
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16
The syrup will become thick.
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17
Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer.
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18
Allow frosting to rest for a couple of minutes.
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19
At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.
