Brownstone Front Chocolate Cake Food

BROWNSTONE FRONT CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Grease (with butter) and flour 2 (9-inch) round cake pans. Whisk together hot water and cocoa in a small bowl until smooth; let cool to room temperature, about 15 minutes.
• Meanwhile, beat sugar and butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. With mixer running on low speed, add eggs, 1 at a time, beating well after each addition. Whisk together buttermilk, baking soda, vanilla, and cocoa mixture in a glass measuring cup. Sift together flour, baking powder, and salt in a medium bowl, and add to butter mixture in 3 additions, alternatively with buttermilk mixture, beginning and ending with flour mixture. Beat on low speed until just blended after each addition. Pour batter into prepared pans, and spread into even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool completely, about 1 hour.
• Meanwhile, prepare the Fluffy Chocolate Filling: Place whipping cream in large bowl. Sift powdered sugar and cocoa into cream. Beat with an electric mixer on low speed until smooth, about 30 seconds. Increase speed to high, and beat until stiff peaks form, 1 to 2 minutes.
• Using a serrated knife, slice cooled cake layers in half horizontally to make a total of 4 cake layers. Place 1 cake layer on serving plate or cake stand; spread top with about 1 cup chocolate filling, spreading to edges using a small offset spatula. Repeat with remaining 3 layers and remaining 3 cups filling. (Do not frost sides of cake. The stacked cake is supposed to resemble stacked brown stones with mortar between the layers.)

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• 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.

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• 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.

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• 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.

BROWN STONE FRONT CAKE WITH ICING

Steps:

• Make icing first.
• Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
• Bring to a bubbling boil.
• Lower heat to a bubbly simmer stirring constantly.
• Cook 35 to 40 minutes.
• Add vanilla.
• Beat in bowl of elecric mixer until creamy.
• This icing needs to cool down before spreading on cake; that is why you cook it first.
• Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
• Cook pudding in a double boiler until thick, stirring constantly.
• Cool.
• Mix as cake then add cooled chocolate.
• Pour into greased floured pan.
• Bake in 350 degree Fahrenheit oven for 30 minutes or until done.