Triple Layer Brownie Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado Ingredients:
1-1/2 cups butter |
6 ounces unsweetened chocolate, chopped |
3 cups sugar |
5 eggs |
1-1/2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
frosting: |
16 ounces semisweet chocolate, chopped |
3 cups heavy whipping cream |
1/2 cup sugar, optional |
2 milk chocolate candy bars (1.55 ounces each), shaved |
Directions:
1. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
3. For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times.
4. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator. Yield: 16-20 servings.
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