Front Stove Brown Cake
A moist, rich chocolate cake with a tender crumb, featuring buttermilk and cocoa flavors, perfect for celebrations or everyday indulgence for chocolate lovers.
Ingredients
Instructions
- Mix the buttermilk with 1 teaspoon of baking soda and set aside.
- Cream together the Crisco and sugar.
- Add the flour gradually to the creamed mixture.
- Combine water with cocoa and add to the mixture.
- Pour in the buttermilk and baking soda mixture.
- Add vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Pour the batter evenly into three greased and floured 9-inch cake pans.
- Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the creamed mixture. If you don't have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Ensure you cream the Crisco and sugar thoroughly for a fluffy cake. Adding a pinch of salt can enhance the flavors. Consider trying this cake with Mama'S Favorite Cake Frosting for an extra treat!
Serving Suggestions
Serve the Front Stove Brown Cake plain or topped with your choice of frosting, such as Mama'S Favorite Cake Frosting, for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Complement this dessert with a side of fresh berries or a drizzle of chocolate sauce for a delightful presentation.
Storage & Reheating
Store the leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds. This will help retain its moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Front Stove Brown Cake contains roughly 392 calories, with 5g protein, 60g carbohydrates, and 5g fat. It is a good source of calcium (13% 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco in this recipe, but it will give a different flavor and texture. Make sure to use unsalted butter and cream it well with the sugar. The cake may be slightly denser than with Crisco, but it will still be delicious.
What can I do if the cake is dry?
If your cake turns out dry, it could be due to overbaking. Make sure to check for doneness a few minutes before the suggested baking time. You can also soak the cake layers with a simple syrup made from equal parts sugar and water to add moisture before frosting.
Can I make this cake in advance?
Absolutely! You can bake the cake layers ahead of time and store them wrapped in plastic wrap in the refrigerator for up to 3 days. Allow them to cool completely before wrapping. Frost the cake just before serving for the best taste and texture.
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).