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Cake: Brown Stone Front Cake

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 1/2 cup butter
  
• 1 1/2 cups sugar
  
• 3 eggs
  
• 1 (4 ounce) bar sweet chocolate
  
• 2 cups cake flour, sifted
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 1 teaspoon vanilla
  
• Marshmallow Frosting:
  
• 1/2 teaspoon salt
  
• 2 egg whites
  
• 1/4 cup sugar
  
• 3/4 cup light Karo syrup
  
• 1 1/4 teaspoons vanilla
  






Instructions



1. Cake: Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Melt chocolate over hot water in a double boiler and add to the mixture. Blend well.
   
   
2. Beat in sifted dry ingredients in thirds, alternately with the buttermilk and vanilla. Pour in 2 well greased and floured 9 inch cake pans. Bake in a 350 degree oven for 30 minutes. Frost with Marshmallow Frosting.
   
   
3. Marshmallow Frosting: Add salt to egg whites and beat with electric or rotary beater until frothy. Gradually add sugar, beating until smooth and glossy. Slowly add Karo syrup and continue beating until frosting stands in firm peaks. Fold in vanilla.
   
   
4. Note: This recipe makes enough frosting for top and sides of two 9" layers.
   
   
5. Variations: Add 2 tablespoons cocoa, or 1 tablespoon grated orange or lemon rind, or sprinkle with 1 cup shredded coconut.