Brownstone Front Chocolate Cake


"This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into."


servings 710 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 96.2g
  • 31%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
  3. Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
  4. Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
  5. Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
  6. To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
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  1. 6 Ratings


A lady I know told me that since I was an accomplished baker I should make a "Brownstone" cake so I found this recipe and made it.The cake batter was dry when I finished it according to the reci...

If you are from the South, you know this is not a traditional Brownstone Front. BUTTER only, no shortening. Melted unsweetened chocolate, not cocoa. The eggs are separated, the whites beaten ...

This cake is great!!!!!! But it i VERY hard to perfect. If you want a challenge in baking this cake is for you. If you do this right it will knock your socks off!!!

I baked this recipe twice and both times it failed to turn out well.

Tasty, but not super-flavorful, cake.

Ok, as for the negative reviews.......if you can't use a cndy themometer, stick to using canned frosting. It isn't always the recipe at fault.