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Brown Mountain Cake Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Caramel frosting||4 Ounce|
Serving size: Complete recipe
Calories 5413 Calories from Fat 1982
% Daily Value*
Total Fat 225 g346.5%
Saturated Fat 127.7 g638.4%
Trans Fat 0 g
Cholesterol 1118.2 mg
Sodium 1837.5 mg76.6%
Total Carbohydrates 802 g267.4%
Dietary Fiber 25.1 g100.3%
Sugars 471.6 g
Protein 77 g154.8%
Vitamin A 127.1% Vitamin C
Calcium 25.5% Iron 147.1%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Add flour alternately with buttermilk, beginning and ending with flour.
Combine water, cocoa, and soda, stirring well; slowly add to flour mixture, beating well.
Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread caramel frosting between layers and on top and sides of cake.
Sprinkle with grated chocolate, and garnish with pecan halves, if desired.