Best Brownie Nut Cake With Chocolate Cream Cheese Frosting Recipes

CHOCOLATE CREAM CHEESE BROWNIE CAKE

Steps:

• For cake, heat oven to 350 degrees.
• Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
• Cool to room temperature.
• Mix flour, sugar, baking soda and salt in large bowl.
• Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
• Beat in sour cream, eggs and vanilla until smooth.
• Pour into pans.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire rack.
• Cool completely.
• For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
• Beat in powdered sugar and vanilla on low speed until smooth.
• When cake is cooled completely, fill layers with cream cheese filling.
• For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
• Gradually beat in remaining ingredients on low speed until smooth.
• Frost side and top of cake with chocolate frosting.
• Press walnuts on side of cake, if using.
• Store cake covered in refrigerator.

OLD FASHIONED CHOCOLATE BROWNIE CAKE

Steps:

• CAKE.
• Preheat oven to 375F; grease and flour a 9x13 pan.
• In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
• Meanwhile, in mixing bowl, combine sugar and flour.
• Pour hot mixture over sugar and flour and mix to combine.
• Add remaining cake ingredients and beat until well blended.
• Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
• Pour icing on cake immediately after taking it out of oven.
• ICING.
• In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
• Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
• Pour over hot cake right after removing from oven.
• If using nuts, sprinkle over icing while still soft.
• NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.