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My review
Brownstone Front Chocolate Cake
6 made it |
6 reviews
| 0 photos
Judalee
"This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into."
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Ingredients
servings 710Original recipe yields 12 servings (1 - 9 inch layer cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
- Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
- Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
- Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
- Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
- To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
11/18/2009
This cake is great!!!!!! But it i VERY hard to perfect. If you want a challenge in baking this cake is for you. If you do this right it will knock your socks off!!!
Most helpful critical review
9/11/2002
A lady I know told me that since I was an accomplished baker I should make a "Brownstone" cake so I found this recipe and made it.The cake batter was dry when I finished it according to the reci...
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9/11/2002
A lady I know told me that since I was an accomplished baker I should make a "Brownstone" cake so I found this recipe and made it.The cake batter was dry when I finished it according to the reci...
11/25/2011
If you are from the South, you know this is not a traditional Brownstone Front. BUTTER only, no shortening. Melted unsweetened chocolate, not cocoa. The eggs are separated, the whites beaten ...
11/18/2009
This cake is great!!!!!! But it i VERY hard to perfect. If you want a challenge in baking this cake is for you. If you do this right it will knock your socks off!!!
11/20/2001
I baked this recipe twice and both times it failed to turn out well.
12/22/2006
Ok, as for the negative reviews.......if you can't use a cndy themometer, stick to using canned frosting. It isn't always the recipe at fault.