Recipes

[novamc1]

‎10-01-2015 01:49 PM - edited ‎12-06-2015 07:59 PM

I posted this many months ago, but am bringing it up because someone here was looking for a layer cake recipe.  This is an  oldie from Southern Living magazine that I used to make at least once a year.

(I always made this 2-layer cake  in a large baking pan--with oven time adjusted accordingly-- because I couldn't always frost tops and sides of layers to  look neat and beautiful.)  The history of the recipe, as I recall, is that it was handed down through generations in a family from either Kentucky or Tenn..  It's a winner, in my book, when you get the frosting cooked just to the right consistency. 

BROWN MOUNTAIN CAKE WITH CARAMEL FROSTING

1 cup butter or margarine, softened

2 cups sugar

3 eggs

3 cups all-purpose flour

1 cup buttermilk

1/2 cup warm water

3 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon vanilla extract

Caramel Frosting (see below)

Grated chocolate (optional)

Pecan halves (optional)

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 pans.

Bake 350 degrees 35-38 minutes or until wooden pick 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 pecans.

CARAMEL FROSTING

1 cup butter

2 cups sugar

1 cup evaporated milk

1 teaspoon vanilla extract

Melt butter in a heavy saucepan over medium heat.

Add sugar and milk.

Cook over medium heat, stirring constantly until candy thermometer

   registers 234 degrees (soft ball stage).

Remove from heat and add vanilla (do not stir); cool 10 minutes.

Beat on medium speed of electric mixer until thick enough to spread (about

   10 minutes)

Spread immediately on cooled cake.

[novamc1]

I posted this many months ago, but am bringing it up because someone here was looking for a layer cake recipe.  This is an  oldie from Southern Living magazine that I used to make at least once a year.

(I always made this 2-layer cake  in a large baking pan--with oven time adjusted accordingly-- because I couldn't always frost tops and sides of layers to  look neat and beautiful.)  The history of the recipe, as I recall, is that it was handed down through generations in a family from either Kentucky or Tenn..  It's a winner, in my book, when you get the frosting cooked just to the right consistency. 

BROWN MOUNTAIN CAKE WITH CARAMEL FROSTING

1 cup butter or margarine, softened

2 cups sugar

3 eggs

3 cups all-purpose flour

1 cup buttermilk

1/2 cup warm water

3 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon vanilla extract

Caramel Frosting (see below)

Grated chocolate (optional)

Pecan halves (optional)

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 pans.

Bake 350 degrees 35-38 minutes or until wooden pick 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 pecans.

CARAMEL FROSTING

1 cup butter

2 cups sugar

1 cup evaporated milk

1 teaspoon vanilla extract

Melt butter in a heavy saucepan over medium heat.

Add sugar and milk.

Cook over medium heat, stirring constantly until candy thermometer

   registers 234 degrees (soft ball stage).

Remove from heat and add vanilla (do not stir); cool 10 minutes.

Beat on medium speed of electric mixer until thick enough to spread (about

   10 minutes)

Spread immediately on cooled cake.

[QPrincess]

This sounds so good! Thanks for sharing.

[Mothertrucker]

Sounds great! I like to do 9x13 cakes too...is the frosting recipe WAY too much for a 9x13? 

Or or will it give me a nice frosted cake, with a little left over to spread on some graham crackers? ( the grown up version of licking the beater!)

[novamc1]

@Mothertrucker

Yes, I think you will get enough frosting left over to munch on some crackers.  One of the nice things about doing a sheet cake instead of layers is that the frosting  layer can be thicker and you get to lick the utensils!  (The frosting on this cake is just like eating candy, so pace yourself, girl.)