The story behind Ivy’s iconic Little Layer Chocolate Cake. Ingredients - 24 oz. evaporated milk - 6 cups granulated sugar, divided - 1 cup unsweetened cocoa powder - 3 Tbsp. light corn syrup - 1 tsp. kosher salt, divided - 2 1/2 cups unsalted butter, softened, divided - 6 large eggs - 3 tsp. vanilla extract, divided - 4 1/2 cups soft winter wheat all-purpose flour (such as White Lily) - 2 Tbsp. baking powder - 2 cups whole milk - Cooking spray - 9 8-inch round disposable aluminum pans - 18 8-inch rounds parchment paper Directions 1. Preheat oven to 425°F. Prepare 9 8-inch disposable aluminum pans with cooking spray and rounds of parchment paper. 2. In a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and 1/4 teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes. 3. Meanwhile, cream 1 1/2 cups (3 sticks) butter and remaining 3 cups sugar using a l...