posted by clayton 11-08-101 3:32 AM
Sally's Brown Stone Front Cake
2 sticks softened butter (not margarine)
2 cups sugar
4 eggs (room temp.)
1 teaspoon vanilla
4 Tablespoons cocoa
2 cups sifted self-rising flour
1 cup buttermilk (room temp.)
Cream butter and sugar until fluffy in mixer. Add beaten eggs and vanilla. Set aside. Mix sifted flour with measured cocoa. Gradually add flour mixture to creamed mixture, alternating flour with buttermilk, starting and ending with flour. Only mix until flour disappears.
Pour into a greased and floured 9x13 Pyrex dish. Bake in preheated 350 degree oven for around thirty minutes. If you are using layer pans, it's only 18 minutes. Just check for sides of cake to leave sides of pan.
Makes 1 loaf dish or 4 very thin layers.
Icing:
2 sticks butter (not margarine)
1 (1 pound) box light brown sugar
1 5+3/4 ounce can Carnation milk
Melt butter in medium saucepan, stir in brown sugar. Add milk. Bring to boil on med. high, stirring constantly. Not a fast boil. As soon as you see the first bubbles of boiling, time for 12 minutes, stirring slowly. When time is up, set off fire. Try to time the cake to where it has been out of the oven, the length of time to make the icing. Around 15 min.
Punch holes in top of cake, by sticking a knife in it and turning a half turn. Also pull cake back from sides of dish. After the icing has been done for around ten minutes, beat by hand for about 1 min. Pour on cake evenly. It will run down in the holes and in the sides of dish.