Best Old Fashioned Brown Mountain Cake Recipes

Brown Stone Front Cake With Icing image

Provided by Dienia B.

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

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 Mountain Cake image

Provided by Elaine Bovender

Time 55m

Number Of Ingredients 19

1 c butter
2 c sugar
3 large eggs
3 c sifted flour
1 tsp baking soda
1/2 tsp salt
3 Tbsp cocoa
1 c buttermilk
1 tsp vanilla extract
1/2 c warm water
CARAMEL FROSTING
1/2 c (1 stick) butter
2 Tbsp light corn syrup
1 c firmly packed dark brown sugar
1/3 c half and half or evaporated milk (more if necessary)
1/2 tsp caramel extract
1 tsp pure vanilla extract
1 lb box confectioners sugar
2 c finely chopped black walnuts for garnish (optional)

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.