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Ingredients
| granulated sugar: 3 1/2 cups |
| salted butter: 1 1/4 cups |
| evaporated milk: 12 fl oz |
| vanilla extract: 1 1/4 tsp |
| unsweetened cocoa powder (sifted): 3 Tbl |
| granulated sugar: 1/2 cup |
| 2% milk: 1/2 cup |
| eggs: 1 |
| granulated sugar: 1 cup |
| multipurpose shortening: 1 cup |
| eggs: 2 |
| buttermilk: 3/4 cup |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| vanilla extract: 1 tsp |
Brown Stone Front Cake With Icing
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- 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.