Brownstone Front Cake (MRS)

By hmp13

Since it needs to be mixed and baked just right, this recipe is for an experienced baker. The key is maintaining the right amount of moisture.

Makes one 10-inch layer cake

Ingredients

• Caramel Icing:
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 cup boiling water
• 1 cup butter, at room temperature
• 3 cups sugar
• 4 eggs
• 4 cups flour, sifted
• 1 cup buttermilk
• 1 1/2 cups packed dark brown sugar
• 1/2 cup sugar
• 1/2 cup plus 2 tablespoons milk
• 4 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup icing sugar

Preparation

Step 1

Preheat the oven to 350. Grease and flour two 10-inch cake pans.

In a bowl, combine the cocoa powder and baking soda. Pour the boiling water over the cocoa mixture. Mix thoroughly and set aside.

Place the butter in a bowl and beat, using an electric mixer, until creamy and smooth. Add the sugar and continue to blend. One at a time, add the eggs, beating well after each addition. Add the flour alternately with the buttermilk and mix until incorporated. Just prior to baking, stir in the cocoa mixture. Divide the batter evenly between the pans and bake for 12 to 15 minutes, until a tester inserted into the center comes out clean. Remove the cakes from the oven and allow to cool in the pan on a wire rack for 20 minutes. Turn the cakes out onto the rack and cool completely.

To make the icing, in a deep saucepan, combine the brown sugar, granulated sugar, and the ½ cup milk over medium heat. Cook for about 20 minutes, until the mixture forms a soft ball when dropped into cold water. Add the butter and vanilla and stir until melted. Remove from the heat and beat until it starts to get firm. Add the icing sugar and the 2 tablespoons milk and stir to mix. Allow to cool.

Place 1 of the cake layers on a plate and spread the top with the icing. Place the other layer on top. Frost the top and sides of the cake with the icing, covering evenly.