Brown-Eyed Susan Cake
From Cook's Country
For our Brown-Eyed Susan Cake recipe, we divided a basic yellow cake batter between two bowls, flavoring one bowl with melted chocolate and the other with orange zest. We dropped the batter by the spoonful into two prepared round cake pans, alternating between the orange and chocolate batters, giving the resulting cake a loose checkerboard pattern of orange and chocolate. We divided one batch of buttercream frosting into two bowls, flavoring one with chocolate and one with orange. We frosted the sides and the middle with chocolate frosting, saving the orange for the top of our Brown-Eyed Susan Cake.
In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.
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