Brown Stone Front Cake With Icing – a delicious recipe with ICING, sugar, butter, milk, vanilla, pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make icing first.
2
Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
3
Bring to a bubbling boil.
4
Lower heat to a bubbly simmer stirring constantly.
5
Cook 35 to 40 minutes.
6
Add vanilla.
7
Beat in bowl of elecric mixer until creamy.
8
This icing needs to cool down before spreading on cake; that is why you cook it first.
9
Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
10
Cook pudding in a double boiler until thick, stirring constantly.
11
Cool.
12
Mix as cake then add cooled chocolate.
13
Pour into greased floured pan.
14
Bake in 350 degree Fahrenheit oven for 30 minutes or until done.
2212
kcal
Calories
105
g
Fat
311
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: ICING, 3 1/2 cups sugar, 1 1/4 cups butter, 12 ounces evaporated milk, and more.
Yes, Brown Stone Front Cake With Icing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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