Name: Sybil Pressly’s Buttermilk Cake with Old-Time Fudge Icing
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: ½ teaspoon salt; 2 cups sugar; 1 cup evaporated milk or half-and-half; Three 1-ounce squares unsweetened chocolate, or ½ cup cocoa; 2 tablespoons butter; 4 eggs; 1 cup (2 sticks) butter, softened; ½ teaspoon baking soda; ⅛ teaspoon salt; 3 cups light brown sugar; 2 tablespoons Light corn syrup; 3 cups (all-purpose) flour; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1 cup buttermilk (see Note)

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

During her years as innkeeper and executive chef of the historic Mast Farm Inn in the Blue Ridge Mountains of North Carolina, Sybil Pressly put her mother’s chocolate-frosted buttermilk layer cake on the menu and never took it off. Comforting and somehow familiar, even when you taste it for the first time, this cake belongs in your recipe box, whether it’s extensive or just a folder on the bookshelf. Mrs. Pressly uses these same yellow layers for her famous pineapple cream