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BROWN MOUNTAIN CAKE 1 c. butter or margarine, softened 2 c. sugar 3 eggs 3 c. all-purpose flour 1 c. buttermilk 1/2 c. warm water 3 Tbsp. cocoa 1 tsp. baking soda 1 tsp. vanilla extract grated chocolate (optional) pecan halves (optional) Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk, beginning and ending with flour. Combine water, cocoa and soda, stirring well; add to flour mixture, beating well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Sprinkle with grated chocolate and garnish with pecan halves, if desired. Yield one 2-layer cake. Caramel Frosting: 1 c. butter 2 c. sugar 1 c. evaporated milk 1 tsp. vanilla extract Melt butter in a heavy saucepan over medium heat; add sugar and milk. Cook mixture over medium heat, stirring constantly, until candy thermometer registers 234 degrees (soft ball stage). Remove from heat and add vanilla (do not stir). Cool 10 minutes. Beat on medium speed of electric mixer until thick enough to spread (about 10 minutes). Spread immediately on cooled cake. Yield: Enough for one 2-layer cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |