Old Fashioned Brown Mountain Cake 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.

OLD-FASHIONED BROWN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
• Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

OLD FASHIONED CHOCOLATE BROWNIE CAKE

Steps:

• CAKE.
• Preheat oven to 375F; grease and flour a 9x13 pan.
• In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
• Meanwhile, in mixing bowl, combine sugar and flour.
• Pour hot mixture over sugar and flour and mix to combine.
• Add remaining cake ingredients and beat until well blended.
• Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
• Pour icing on cake immediately after taking it out of oven.
• ICING.
• In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
• Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
• Pour over hot cake right after removing from oven.
• If using nuts, sprinkle over icing while still soft.
• NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

OLD FASHIONED BROWN MOUNTAIN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease and flour 9X13 cake pan or two 9" round pans.
• 2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time.
• 3. Measure out flour and sift, then measure again for accuracy. Sift together flour, baking soda, salt and cocoa; add alternately with buttermilk to creamed mixture, do not use a mixer! Gently stir in vanilla and warm water.
• 4. Pour batter into prepared baking pan(s). Bake in 350 degree oven about 40-45 minutes or until cake tests done. Cool cake on rack. If round pans are used, cool in pans for 10 minutes, then remove from pans and cool completely. Frost with caramel frosting.
• 5. CARAMEL FROSTING: Melt butter in saucepan. Add brown sugar, corn syrup and half and half. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners' sugar until smooth. If frosting is too thick, add 1 tablespoon half and half at a time until consistency is right.