old fashioned brown mountain cake

★★★★★ 3 Reviews
Elaine55 avatar
By Elaine Bovender
from Wilmington, NC

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

★★★★★ 3 Reviews
serves 12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For old fashioned brown mountain cake

  • 1 c
    butter
  • 2 c
    sugar
  • 3 lg
    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)
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How To Make old fashioned brown mountain cake

  • 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.
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