YaYa's Brownstone Front Cake
Brownstone Front Cake is a rich chocolate cake with deep flavor from cocoa, sour milk, and vanilla. It’s layered with a slow-simmered caramel icing made from butter, brown sugar, and evaporated milk. This is one of those classic Southern recipes that folks remember from holiday dinners and church socials, and it’s every bit as delicious as it is nostalgic.
Servings 12 Slices
Calories 475kcal
Ingredients
Cake
- 1 c. butter or shortening
- 2 c. sugar
- 3 eggs well beaten
- 1 tsp. vanilla
- 1 c. sour milk
- 2 tsp. soda
- 1 c. water boiling
- 3 T. cocoa
- 3 c. flour
- 1 tsp. salt
Carmel Icing
- 1 stick butter
- 2 c. sugar brown + white
- 1 small can evaporated milk or ⅔ cup
Instructions
Cake
- Cream butter or shortening and sugar together.
- Add eggs and vanilla.
- In a separate bowl, mix cocoa and boiling water until cocoa is melted. Let cool.
- Mix baking soda with sour milk, then pour into cocoa mixture.
- Gradually add flour and salt to the wet mixture, stirring until well combined.
- Grease and flour a tube pan or 3 layer pans.
- Bake the loaf cake for 1 hour and 10 minutes, or layers for 45 minutes at 350°F.
Caramel Icing
- Combine all ingredients in a saucepan.
- Simmer for 1 hour.
- Beat until thick.
- If not thick enough, add powdered sugar to reach desired consistency.