Brownstone Front Chocolate Cake

"This was one of the favorite cakes in our family from many years ago. I don't know how it got this name or where my mother got the recipe. I just know that it is delicious!"
 
Download
photo by Jerri Ann M. photo by Jerri Ann M.
photo by Jerri Ann M.
photo by Jerri Ann M. photo by Jerri Ann M.
Ready In:
1hr 5mins
Ingredients:
12
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • For cake: Preheat oven to 350 degrees.
  • Grease and flour.
  • 2 9-inch cake pans.
  • Cream butter and sugar.
  • Add beaten egg yolks and melted chocolate to mixture.
  • Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
  • Fold in beaten egg whites and pour into prepared pans.
  • Bake at 350 for 40-45 minutes.
  • Frost when cooled.
  • For frosting: Combine butter, milk, sugar and vanilla in saucepan.
  • Place over low heat and bring to boiling point.
  • Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
  • Cool before spreading on sides and top of cake.

Questions & Replies

  1. What type of chocolate is used for this cake? My family recipe also says 2 oz square. I think we’ve used bitter or semisweet. Please advise
     
Advertisement

Reviews

  1. The cake was very good, but next time I bake it, I'll put another type of icing on it. This icing is so sweet, it'll ache your jaws.
     
  2. Delicious cake, I make it often for other people, but warning, cannot use real butter for icing, must use margarine or it will separate and not come together when cooled and beat.
     
  3. I love this cake. My mother used to make the icing for this cake and I always loved it. Yummy.
     
  4. My greatgrandmother had a similar recipe and I was so thrilled to find it posted on this website. I do have an issue with the frosting and hope to upgrade my membership so I can contact Gwanny Hill to discuss strategies! Small changes from my recipe are: Instead of melted chocolate the recipe from my family called for 1/2 cup cocoa, sifted the flour, and she baked it in 4 8" pans for 30-35 minutes.
     
  5. The cake is good - very tasty - but the icing is WAY too sweet. The cake would get 4 stars alone but the icing brought my rating down.
     
Advertisement

RECIPE SUBMITTED BY

I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes