ACORN BROWNIE CAKE

Acorn Brownie Cake image

Provided by Taste of Home

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 17

3/4 cup butter, softened
3/4 cup peanut butter
2-1/2 cups packed brown sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
6 cups confectioners' sugar
6 to 8 tablespoons milk
Red and yellow liquid or paste food coloring
1 tablespoon baking cocoa
3/4 cup coarsely chopped pecans

Steps:

In a bowl, cream the butter, peanut butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-in. baking pan. Bake a t 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 6 tablespoons each in two bowls. Tint one red and one yellow; set aside. Add cocoa to the remaining frosting; mix well. , Using the acorn pattern and folded waxed paper, trace bottom of acorn up to dark brown dashed line. Cut out and unfold. , Trace the acorn cap onto folded waxed paper. Cut out and unfold., With a sharp knife, trace patterns on cooled brownie; cut out. Cut the remaining brownie into three to five leaves using a 3-in. maple leaf cutter; set aside. On a 16-in.-square covered board, position acorn cap over the acorn bottom in center of board. Frost top and sides of acorn with tan frosting. Sprinkle pecans over acorn cap. , Frost leaves with remaining tan frosting. Using an icing spatula, randomly blend red and yellow frosting over leaves. Use a toothpick to form veins in the leaves. Arrange decorated leaves around the acorn.

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