Brown Stone Front Cake With Icing Recipes

BROWN STONE FRONT CAKE WITH ICING

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.

BROWNSTONE FRONT CHOCOLATE CAKE

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.