Brown Front Stone Cake
A rich, moist chocolate cake with a tender crumb, featuring hints of vanilla and buttermilk, perfect for celebrations or indulgent gatherings with friends and family.
Ingredients
Instructions
- Cream together margarine, shortening, and sugar.
- Beat in eggs, one at a time.
- Sift together flour and salt.
- Stir cocoa into warm water.
- Allow to cool and pour in soda.
- Add sifted flour and salt alternately with cocoa mixture and buttermilk to the creamed mixture.
- Add vanilla.
- Pour batter into three greased and floured 9-inch layer cake pans.
- Bake at 350°F (175°C) for 15 to 20 minutes.
- Cool and frost.
Tips & Substitutions
To achieve a lighter texture, make sure to cream the butter and shortening thoroughly until fluffy. You can substitute buttermilk with a mixture of milk and vinegar if unavailable. If you prefer a richer flavor, consider adding a teaspoon of espresso powder to the cocoa mixture. For a unique twist, try incorporating flavors from American recipes like Double Chocolate Chip Cookies(Allan'S Favorite) into your frosting.
Serving Suggestions
Serve the Brown Front Stone Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a hot cup of coffee or tea, making it perfect for an afternoon treat. Consider serving it alongside Carrie Anne'S Peanut Butter Surprise for a delightful dessert spread.
Storage & Reheating
Store leftover cake slices in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, use a microwave for 10-15 seconds until warm, but avoid overheating to keep the cake moist.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Front Stone Cake contains roughly 506 calories, with 6g protein, 59g carbohydrates, and 25g fat. It is a good source of calcium (14% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of plain flour?
Yes, all-purpose flour works well as a substitute for plain flour in this recipe. Just ensure you measure it correctly for the best results. If you prefer a denser cake, you might also experiment with whole wheat flour for added nutrition.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can create a substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes until it thickens slightly, then use it in place of buttermilk in the recipe.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, it needs more time in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).