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Brown Mountain Cake

Anonymous's picture
Anonymous (not verified)
  Butter/Margarine 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 3 Small
  All purpose flour 3 Cup (48 tbs)
  Buttermilk 1 Cup (16 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Cocoa 3 Tablespoon
  Baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Caramel frosting 1 Cup (16 tbs)

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.

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1 Comment

Tomi's picture
I would like the recipe for the caramel icing you use with this cake. It sounds like one my Mama use to make. Thanks.
Brown Mountain Cake Recipe