Brown Stone Front Cake
Serves: 1
Ingredients
- 1/2 pound butter or margarine
- 2 1/2 cups sugar
- 3 cups flour
- 3 eggs
- 3 tablespoons unsweetened cocoa in 3/4 cup water
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 sticks (for Icing) butter
- 1 1/2 sticks (for Icing) margarine
- 2 packages (for Icing) light brown sugar
- 1 cup (for Icing) evaporated milk
- 1 teaspoon (for Icing) vanilla extract
- 1/2 cup (for Icing) pecans chopped
- 1 teaspoon (for Icing) baking powder
Directions
Cake: Cream butter and sugar. Add eggs 1 at a time. Mix cocoa and water and add to buttermilk. Blend baking soda and flour. Add buttermilk mixture, alternating with flour mixture. Use 4 9-inch pans and bake at 350°.
Caramel Icing: Bring to a boil on medium-high heat. Cook 7 minutes, stirring frequently. Take from heat and add 1 level teaspoon baking powder and stir vigorously until blended. Let cool to room temperature. When cool enough to put your hand on the bottom of the pan, add 1 tablespoon vanilla. Beat until smooth and creamy. If the icing gets too thick, add a little milk. Add chopped pecans.
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