Brown Velvet Cake & Icing
Sunday, January 24th, 2010Brown Velvet Cake
I saw this recipe in a 1952 cookbook from the “Ladies of the three Methodist churches on Dunkinsville (Ohio) charge – Dunkinsville, Jacksonville and Cedar Mills” – my father’s first pastorate while he was attending college. When I made the cake I made a few changes to make it simpler. There was a butterscotch icing recipe that accompanied this recipe, but I changed it, too. I added a little cocoa, decreased the sugar (hard to believe considering the amount of sugar in this cake & icing), used butter instead of shortening - and changed the name to “Brown Velvet Icing” The cake is very good – but very sweet.
2 cups brown sugar
½ cup sour cream
2 egg yolks
4 Tablespoons hot water
2 ¼ cups cake flour
½ teaspoon vanilla
½ cup shortening
½ cup water
5 teaspoons cocoa
¼ teaspoon salt
1 teaspoon soda
2 egg whites
Cream together the brown sugar and shortening. Add the sour cream and ½ cup water and mix well. Add 2 well beaten egg yolks. Combine cocoa with the hot water to make a paste and add. Mix together flour, salt and soda and combine with the other ingredients. Last, fold in stiffly beaten egg whites to which vanilla has been added. Pour into 2 layer pans and bake 30 minutes at 350 degree oven. Be careful not to overcook.
Brown Velvet Icing
2 cups brown sugar
1 stick butter (1/2 cup)
½ cup milk
2 teaspoons cocoa
½ teaspoon salt
2 ½ cups powdered sugar
Combine brown sugar, cocoa, shortening, butter and salt in pan; bring to a boil; add milk and boil 3 minutes. Cool and add powdered sugar and beat until thick.
triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.