Brown Stone Front Cake With Icing Recipes

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BROWNSTONE FRONT CHOCOLATE CAKE

This was one of the favorite cakes in our family from many years ago. I don't know how it got this name or where my mother got the recipe. I just know that it is delicious!

Provided by Gwanny Hill

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12



Brownstone Front Chocolate Cake image

Steps:

  • For cake: Preheat oven to 350 degrees.
  • Grease and flour.
  • 2 9-inch cake pans.
  • Cream butter and sugar.
  • Add beaten egg yolks and melted chocolate to mixture.
  • Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
  • Fold in beaten egg whites and pour into prepared pans.
  • Bake at 350 for 40-45 minutes.
  • Frost when cooled.
  • For frosting: Combine butter, milk, sugar and vanilla in saucepan.
  • Place over low heat and bring to boiling point.
  • Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
  • Cool before spreading on sides and top of cake.

Nutrition Facts : Calories 866.9, Fat 43.8, SaturatedFat 27, Cholesterol 169.3, Sodium 521.1, Carbohydrate 114.2, Fiber 1.9, Sugar 81.5, Protein 9.4

1 cup butter, at room temperature
2 cups granulated sugar
3 eggs, separated
2 ounces melted chocolate
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3 cups flour
1 cup butter, at room temperature
1 cup evaporated milk
2 cups granulated sugar
1 teaspoon vanilla extract

BROWN STONE FRONT CAKE WITH ICING

There are two other recipes here but mine cooks the chocolate before adding, and this recipe has the frosting that goes with it. This is a lot of work but everyone that hears the name drools. From what I read it seems to be a Southern cake that the favorite Aunt always brought.

Provided by Dienia B.

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16



Brown Stone Front Cake With Icing image

Steps:

  • Make icing first.
  • Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
  • Bring to a bubbling boil.
  • Lower heat to a bubbly simmer stirring constantly.
  • Cook 35 to 40 minutes.
  • Add vanilla.
  • Beat in bowl of elecric mixer until creamy.
  • This icing needs to cool down before spreading on cake; that is why you cook it first.
  • Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
  • Cook pudding in a double boiler until thick, stirring constantly.
  • Cool.
  • Mix as cake then add cooled chocolate.
  • Pour into greased floured pan.
  • Bake in 350 degree Fahrenheit oven for 30 minutes or until done.

3 1/2 cups sugar
1 1/4 cups butter
12 ounces evaporated milk
1 1/4 teaspoons vanilla
3 tablespoons cocoa
1/2 cup sugar
1/2 cup milk
1 egg
1 cup sugar
1 cup shortening
2 eggs
3/4 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

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