Brown Mountain Cake Recipe
Summary
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 3 Small | |
| All purpose flour | 3 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Warm water | 1/2 Cup (16 tbs) | |
| Cocoa | 3 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| Vanilla frosting | 1 Teaspoon |
Directions
Cream butter; gradually add sugar, beating until light and fluffy.
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; add to flour 'mixture, beating well.
Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
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.
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; add to flour 'mixture, beating well.
Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
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.
Chef
