ANTIQUE RECIPE
Brown Stone Front Cake with Brown Sugar Caramel Icing
Mix 4 eggs
with 3 cups of sugar
4 cups flour
1 cup butter
1 cup buttermilk
2 tsp baking soda
2 tsp vanilla
mix well
then add 3/4 cup cocoa
and add 3/4 cup boiling water last
mix well
and add to 3 greased and floured 8 or 9 inch pans
bake at 350 for 25 minutes
frost
Caramel Filling
2 cups brown sugar
1 cup white sugar
1 cup sweet cream (heavy cream, if you don’t have that you can use 1 cup evaporated milk also)
cook until forms soft ball in cold water test
take off stove and beat until cool.
If too hard add a little water and stir… I had to today cause mine was perfect but it hardened up a bit before I was ready to pour on my cake.. so I did like the recipe called for and I added a bit of water and it worked.. so lesson learned.. don’t make this ahead of time.. make it when ready to use cause it hardens quick…
pour on each layer of cake.. mine looked awful cause I was in a hurry a big hurry at this point due to my icing hardening on me.. LOL.. so I slapped that thing together as fast as I could slap..
enjoy and this cake is best kept moist so put in cake keeper when not eating..
(antique recipe 1885
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