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Hi Melissa. Below are two recipes I found when searching the internet regarding 17 layer cake.
The caption for both of these recipes said 17 layer cake. The content of the recips, however, say fewer layers. Maybe these will help in your search.
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17 layer cake
Here is a recipe using crepes to make the cake.
SWEET CHOCOLATE WEDGES
Prepare this rich, easy to make chocolate dessert ahead of time.
1 (4 oz) pkg. sweet cooking chocolate
1 tablespoons water
2 egg yolks
1 cup heavy cream, WHIPPED
10 cooked Dessert Crepes (recipe below)
Slivered almonds (optional.
Combine chocolate and water in saucepan over low heat; stir until chocolate melts. Add egg yolks, one at a time, beating well after each is added. Remove from heat; COOL:. Fold in whipped cream. spread chocolate mixture over each crepe. Stack crepes on top of each other. Chill several hours. Cut into six wedges. Garnish with slivered almonds, if desired. Makes 6 servings.
BASIC DESSERT CREPE BATTER:
4 eggs
1 cup flour
2 tablespoons sugar
1 cup milk
1/4 cup water
1 tablespoon melted butter
MIXER OR WHISK METHOD: In medium mixing bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth. Beat in melted butter.
BLENDER METHOD: Combine ingredients in blender jar; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
BOTH METHODS: Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Brush pan lightly with oil or melted butter. Use about 2 to 3 tablespoons of batter per crepe. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return to heating unit and cook over MEDIUM-high heat. Cook crepe until bottom is browned. Then carefully turn with spatula. Use a Teflon coated or plastic spatula for coated pans. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray. Makes about 20 to 25 crepes.
Crepe Cookery
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12-Layer Cake
Cake:
2-1/4 cups sugar
1 cup unsalted butter
1/2 cup vegetable shortening
6 eggs
4-1/2 self-rising flour
3-1/3 cups milk
1-1/2 tablespoons vanilla
Icing:
3 cups sugar
6 tablespoons cocoa
1 cup unsalted butter
1 14-ounce can evaporated milk
1 tablespoon vanilla
Preheat oven to 375°F.
Cream sugar, butter and vegetable shortening until fluffy.
Add eggs one at a time, until well combined.
Add flour and milk alternately to batter. Add vanilla. Stir well.
Oil and flour two 9-inch cake pans. Spread one cup of the batter in each pan and bake 10 to 12 minutes until lightly browned. When done, remove layers from pans and place on racks until cool.
Wash cake pans after baking each layer, and continue preparing layers until all 12 are complete. When all layers are baked, prepare icing.
In a large saucepan, mix sugar and cocoa. Stir in butter and evaporated milk. Bring to a rolling boil. Reduce heat and cook about 2 minutes, stirring constantly. Remove from heat and add vanilla. Stir well.
Place first Layer of cake on a large platter. Spread icing generously over the top. Add another layer and cover with the icing. Continue until 12 layers are iced. (You may want to insert a few toothpicks into the layers to keep them from shifting during this stage. Just remember to remove them as you go!) Apply remaining icing to the sides and chill slightly before serving.
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