OLD FASHIONED CHOCOLATE BROWNIE CAKE
This brownie-cake is so good! The best part is the frosting - very chocolaty but not too sweet. Originally from Esther Shank's Mennonite cookbook, tweaked just a bit by me.
Provided by puppitypup
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 544.1, Fat 25.7, SaturatedFat 12.6, Cholesterol 76.6, Sodium 343, Carbohydrate 77.4, Fiber 1.9, Sugar 58.9, Protein 4.8
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