Old Fashioned Brown Mountain Cake Recipes

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.

BROWN STONE FRONT CAKE WITH ICING

Steps:

• Make icing first.
• Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
• Bring to a bubbling boil.
• Lower heat to a bubbly simmer stirring constantly.
• Cook 35 to 40 minutes.
• Add vanilla.
• Beat in bowl of elecric mixer until creamy.
• This icing needs to cool down before spreading on cake; that is why you cook it first.
• Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
• Cook pudding in a double boiler until thick, stirring constantly.
• Cool.
• Mix as cake then add cooled chocolate.
• Pour into greased floured pan.
• Bake in 350 degree Fahrenheit oven for 30 minutes or until done.

OLD FASHIONED BROWN MOUNTAIN CAKE

Steps:

• 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.