I’ve been going through my big collection of cookbooks and recipes to find any that might have been enjoyed years ago and then forgotten. This one is a good example.
In December of 1988, I had clipped a recipe for Brown Velvet Cake but didn’t get around to making it until the summer of 1990. The family enjoyed the cake so I made it again to enter in our local Harvest Home Festival, an annual Labor Day event. There were always a lot of wonderful entries and I felt lucky to win a third place ribbon. Then, I forgot all about the cake until the recipe surfaced last week in one of my binders. I have a note, “My favorite chocolate cake”.
BROWN VELVET CAKE
- 1 cup of chocolate chips (I used Ghirardelli Milk Chocolate)
- 1/2 cup boiling water
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup softened butter
- 1/2 cup creamy peanut butter
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs plus 2 egg whites
- 1 tsp. vanilla
- 1 cup buttermilk (or 1 Tblsp. white vinegar in a standard measuring cup with milk to equal one cup)
To Make the Cake:
Preheat oven to 350 degrees F.
Grease well and lightly flour two 9″ round cake pans.
Combine the chocolate chips and boiling water. Let stand, stir and cool.
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream the butter and peanut butter. Gradually add brown sugar and granulated sugar, creaming well.
Add 2 unbeaten eggs and 2 unbeaten egg whites, plus vanilla and cooled chocolate mixture, mixing well.
Add dry ingredients to this batter alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition.
Turn into the two greased and floured 9″ cake pans. Bake @ 350 degrees F for 35-40 minutes until a tester inserted in the center of a cake comes out clean.
Let cakes rest in pans on a wire rack for 5 minutes, then remove from pans and let cool on the rack.
- 1/2 cup dark brown sugar, packed
- 1 Tblsp. cornstarch
- 1/2 cup undiluted evaporated milk
- 1/4 cup water
- 2 egg yolks
- 1/2 cup chopped peanuts
- 1 Tblsp. creamy peanut butter
- 1/2 tsp. vanilla
To Make the Filling:
In a medium pan, combine the brown sugar and cornstarch. Add evaporated milk, water and egg yolks. Cook over medium heat, stirring constantly, until thick and mixture begins to bubble. Remove from heat, stir in all but 2 Tblsp. of the chopped peanuts, the peanut butter and the vanilla. Set aside to cool.
- 2 Tblsp. butter
- 2 Tblsp. creamy peanut butter
- 1/2 cup semi-sweet chocolate chips, melted
- 1 tsp. vanilla
- 3 cups confectioners’ sugar
- 4-5 Tblsp. evaporated milk, undiluted
To Make the Frosting:
Cream together the butter and peanut butter. Add the melted chocolate chips and vanilla. Blend in the confectioners’ sugar alternately with the evaporated milk to spreading consistency.
To Assemble the Cake
Place one cooled cake layer on a plate and spread the top with the filling.
Place the second layer on top of the filling and frost the top and sides of the cake.
Sprinkle the reserved 2 tablespoons of chopped peanuts over the top of the frosted cake.
This makes a tall (3-1/2 inches) impressive cake …. and it’s delicious.