Return to Content

Brown Mountain Pecan Cake

by

Yield: 8 to 10 servings

Cake

Ingredients:

  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 3 cups sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened cocoa
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup warm water

Instructions:

Preheat the oven to 350 degrees F. To make the cake, in a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. In another bowl, sift together the flour, baking soda, salt, and cocoa. Add the dry ingredients alternately with the buttermilk to the creamed mixture. Stir in the vanilla and water. Pour into 3 greased 9-inch cake pans. Bake for about 45 minutes, or until a tester inserted in the center comes out clean. Remove from the pans and cool on wire racks.

Frosting

Ingredients:

  • 1 package (8 ounces) cream cheese
  • 1 box (1 pound) confectioners' sugar
  • 2 tablespoons evaporated milk
  • 6 teaspoons unsweetened cocoa
  • 1 teaspoon almond extract
  • 1-1/2 cups pecans, coarsely chopped

Instructions:

To make the frosting, in a large bowl, cream together the cream cheese and confectioners' sugar. Add the milk, cocoa, and almond extract and beat until smooth. Place one cake layer on a serving plate and top with frosting and one-third of the pecans. Repeat for the second layer. When the third layer is in place, frost the top and sides of the cake and decorate with the remaining pecans.
Updated Wednesday, March 12th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Brown Mountain Pecan Cake

  1. Anonymous November 2, 2004 at 11:11 pm #

    Very moist and good.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111