Brown Mountain Cake
|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|
Cream butter; gradually add sugar, beating at medium speed of an electric mixer 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; 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.