This recipe combines 2 different recipes to make one delicious 5 layer cake. I pulled the “Perfectly Chocolate, Chocolate Cake and Frosting” recipe from www.bigoven.com (Quick Find number: 163126) and used a boxed brownie mix (Pillsbury’s Mocha Fudge 13x9 Family Size Fudge Mix, 19.5oz box)
I did this because my mother wanted a Chocolate Fudge Brownie Cake for her 80th Birthday and try as I might, I could not find a recipe for one, so I made my own.
I used two 8” cake pans for both so that I could layer them easier. I divided the cakes into 2 layers each. I divided the brownie into 3 layers.
I doubled the Frosting section to compensate for the added layers.
Preparation:
Cake:
Preheat oven to 350 degrees. Grease two 8” cake pans. (I use the Mirro 8 x 1 ½” removable cake bottom pans. Grease the sides and cut out parchment paper to fit the bottoms. This aids in the removal of the cakes)
Combine the first 6 DRY ingredients in a large mixing bowl. Add Eggs, Milk, Oil, and Vanilla. Beat on medium speed for 2 minutes. Stir in the HOT Coffee and mix well with a spoon. (The batter will be thin)
Pour the batter into the prepared pans and bake for 30-35 minutes, or until wooden toothpick inserted into the center comes out clean.
Cool 10 minutes on rack, then remove from pans to the wire rack and cool completely.
Brownie:
Preheat oven to 350 degrees. Grease one of the cake pans you used for the cakes so they will match in size.
Combine the Brownie Mix, Oil, Water, and Eggs in a large mixing bowl.
Stir 50 strokes with a spoon.
Pour into the prepared cake pan.
Bake for 45-50 minutes
Cool 10 minutes on rack, remove from the pan to the wire rack to cool.
Frosting:
Melt the Butter and stir in the Cocoa. Alternately add the powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in the Vanilla.
Build:
Slice the Cake into 2 layers each. (You will have 4 layers. One will not be used)
Slice the Brownie into 2 layers.
You will begin the layering with Cake then Brownie, repeat with the top being Cake. Apply frosting between each layer. (Cake, frosting, Brownie, frosting…)
Finish frosting the cake top and sides.
I did this because my mother wanted a Chocolate Fudge Brownie Cake for her 80th Birthday and try as I might, I could not find a recipe for one, so I made my own.
I used two 8” cake pans for both so that I could layer them easier. I divided the cakes into 2 layers each.
I divided the brownie into 2 layers. If you wait for the brownie to cool, you will have a hard time dividing it. I cut it into 4 quarters and then sliced each quarter in half creating the layers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (353g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 629 | ||
Calories from Fat: 446 (71%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 49.6g | 66 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 246.9mg | 76 % | |
Sodium 11444.8mg | 395 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 36.9g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 629
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.