Brown Stone Front Cake With Icing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Make icing first.
2. Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
3. Bring to a bubbling boil.
4. Lower heat to a bubbly simmer stirring constantly.
5. Cook 35 to 40 minutes.
6. Add vanilla.
7. Beat in bowl of elecric mixer until creamy.
8. This icing needs to cool down before spreading on cake; that is why you cook it first.
9. Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
10. Cook pudding in a double boiler until thick, stirring constantly.
11. Cool.
12. Mix as cake then add cooled chocolate.
13. Pour into greased floured pan.
14. Bake in 350 degree Fahrenheit oven for 30 minutes or until done.
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