Traditional 8 Layer Doberge Cake

• For the Doberge torte
• 3/4 cup butter
• 2 cups sugar
• 1/4 teaspoon salt
• 4 eggs, separated, whites stiffly beaten
• 1 cup milk
• 3 teaspoons baking powder
• 3 1/2 cups cake flour (measured after sifting)
• scant teaspoon lemon juice
• 1 teaspoon vanilla
• For the Chocolate Custard
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons flour
• 4 tablespoons cornstarch
• 2 kitchen spoons cocoa (heaping spoonfuls)
• 4 tablespoons bitter chocolate
• 4 eggs (whole)
• 1 tablespoon butter
• 1 tablespoon vanilla
• 4 cups milk
• For the Chocolate Butter Cream Icing
• 2 cups confectioners' sugar, sifted
• 1/2 lb oleo, softened (margarine)
• 1 teaspoon vanilla
• 1 cup cocoa
• 1 ounce bitter chocolate, melted
• For the Chocolate Icing
• 1 cup light brown sugar
• 1 cup granulated sugar
• 4 semi-sweet chocolate baking squares, melted
• 1/4 cup butter
• 3/4 cup cream
• 1 teaspoon vanilla

1. 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 3/4 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.
2. 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.
3. 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.
4. To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
5. To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.

torte, butter, sugar, salt, eggs, milk, baking powder, cake flour, lemon juice, vanilla, chocolate custard, sugar, salt, flour, cornstarch, kitchen spoons cocoa, bitter chocolate, eggs, butter, vanilla, milk, chocolate butter, sugar, oleo, vanilla, cocoa, bitter chocolate, chocolate icing, light brown sugar, sugar, semisweet chocolate baking squares, butter, cream, vanilla

Taken from www.food.com/recipe/traditional-8-layer-doberge-cake-372685 (may not work)