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Brownie Cake Recipe

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This recipe for Brownie Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, September 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 C. butter
6 sq. (1 oz. each) unsweetened chocolate
3 C. sugar
5 eggs
1-1/2 tsp. vanilla
1-1/2 C. flour
3/4 tsp. salt
FROSTING:
2 pks. (8-oz each) semisweet baking chocolate
3 C. whipping cream
2 milk chocolate candy bars(1.5 oz. each) shaved

Directions:
Directions:
Melt butter and chocolate. Stir in sugar.
Add eggs one at at time beating well after each addition.
Stir in vanilla, then flour and salt. Mix well.
Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for about 25 minutes or until a toothpick inserted in center comes out clean.
Cool for ten minutes on rack, then remove from pan and continue cooling on rack
FROSTING:
Melt chocolate in a heavy greased saucepan. Gradually stir in the cream until well blended. Heat to a gentle boil and boil and stir for 1 minute.
Remove from heat and transfer to a mixing bowl.
Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times.
Beat until soft peaks form.
Immediately spread betwen layers and over top and sides of cake. Sprinkle with shaved chocolate.
Store in refrigerator.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
45 minutes plus chilling time.
Personal Notes:
Personal Notes:
This is one of those recipes that is better served on holidays when the calories miraculously disappear.
It ranks right up there with Mississippi Mud Cake for sheer chocolate ecstasy!

 

 

 

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