When I want to make my wife, Susi, something extra special on Valentine's Day, I get out of my comfort zone, pull out the measuring cups and make an outstanding dessert. While there's nothing wrong with a box of chocolates, crafting a homemade treat is my go-to way of sharing love on this designated day.

Originating from Smith Island, Md., this fantastic cake is made up of an inordinate number of slim layers separated by thin layers of frosting. A lot of flavor combinations are available: Carla Hall -- my co-host on "The Chew" -- makes a red velvet cake with roasted beets that would be fantastic here. But this yellow cake with chocolate icing is so popular that it became the state's official dessert.

If you're a planner, like me, Smith Island Cake is not nearly as intimidating as it looks. You can make the cake layers ahead of time by wrapping them tightly in plastic wrap and refrigerating for two to three days or freezing for up to a week. When Valentine's Day comes around, all you have to do is whip up the smooth, chocolatey frosting, which I'm partial to since it's not overly sweet. To create a beautiful division between layers, be sure to refrigerate each completed layer for 10 minutes as you build the cake.

Perhaps the most exciting part about this dessert is the payoff that the first slice brings. It appears to be a classic chocolate cake from the outside, but lures a quick forkful once the first slice is plated and the majestic layers are revealed. As the baker, your dessert goes from ordinary to extraordinary in seconds. Serve this cake to someone special, and you'll know exactly what I mean.

Smith Island Cake

Serves 8 to 10

For the cake:

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, cut into chunks

5 large eggs

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