Old Fashioned Brown Mountain Cake

Elaine Bovender

By
@Elaine55

A light chocolate cake with a wonderful caramel frosting. My family has enjoyed this cake for years and I hope yours will, too!


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Comments:

Serves:

12

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 c
butter
2 c
sugar
3 large
eggs
3 c
sifted flour
1 tsp
baking soda
1/2 tsp
salt
3 Tbsp
cocoa
1 c
buttermilk
1 tsp
vanilla extract
1/2 c
warm water

CARAMEL FROSTING

1/2 c
(1 stick) butter
2 Tbsp
light corn syrup
1 c
firmly packed dark brown sugar
1/3 c
half and half or evaporated milk (more if necessary)
1/2 tsp
caramel extract
1 tsp
pure vanilla extract
1 lb
box confectioners sugar
2 c
finely chopped black walnuts for garnish (optional)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Lightly grease and flour 9X13 cake pan or two 9" round pans.
2
Cream butter and sugar together until light and fluffy. Beat in eggs one at a time.
3
Measure out flour and sift, then measure again for accuracy. Sift together flour, baking soda, salt and cocoa; add alternately with buttermilk to creamed mixture, do not use a mixer! Gently stir in vanilla and warm water.
4
Pour batter into prepared baking pan(s). Bake in 350 degree oven about 40-45 minutes or until cake tests done. Cool cake on rack. If round pans are used, cool in pans for 10 minutes, then remove from pans and cool completely. Frost with caramel frosting.
5
CARAMEL FROSTING: Melt butter in saucepan. Add brown sugar, corn syrup and half and half. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon half and half at a time until consistency is right.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern