Will the Real Brownstone Cake . . .

It was interesting to see the recipe for Brownstone Front Cake (“Home Cook;” March 28). I copied a completely different recipe for Brownstone Front Cake from Rose Dosti’s column in about 1974. This one was made from chocolate, sour cream, brown sugar, etc. I’ve made it several times and it is delicious.

--SUZANNE STONE

Santa Ana

I didn’t dream that a burnt sugar cake was a thing of the past. I have a recipe that is much like yours except for a few small changes. The icing is different, too: To make my icing, I cook 2 cups sugar, 3/4 cup cream, a pinch of cream of tartar and 1/4 cup caramel syrup together to the soft ball stage and then beat it until it’s creamy. Add 1 teaspoon vanilla and then spread on the cake.

--VIRGINIA MCCULLY

Downey