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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a decadently delicious Brownie dessert cake that happened by accident when I couldn't find my 9x9 square brownie pan. This is for the devoted Chocoholic . Use real butter and not margarine because margarine contains more water than fat and it is the fat in butter that helps to hold the cake together and moistens it. Otherwise the excess water in margarine will evaporate in the oven's heat, leaving your cake much drier in texture. Ingredients:
1 2/3 cups granulated sugar |
3/4 cup butter, melted |
3 teaspoons instant coffee granules, dissolved in |
2 tablespoons warm water |
2 large eggs |
2 teaspoons vanilla extract |
1 1/3 cups all-purpose flour |
3/4 cup baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup chopped nuts (optional) |
your favorite butter cream icing |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour standard Bundt tube pan.
3. Combine sugar, melted butter and coffee mixture in large bowl.
4. Stir in eggs and vanilla extract,(do not beat) and set aside.
5. In a separate bowl combine flour, cocoa, baking powder and salt.
6. Add to egg mixture.
7. Stir in chopped nuts, if desired.
8. Pour into prepared Bundt pan.
9. Bake 25 minutes or until wooden pick inserted comes out slightly sticky.
10. Cool almost completely in pan before inverting onto serving plate.
11. Spread butter cream icing onto WARM cake so as it drizzles down sides.
12. Cut along fluted lines before serving.
13. NOTE: Very rich cake - make small servings.
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