Cool Brownie Cake
It’s a case of almond joy with this brownie-like cake. The buttery white chocolate frosting, topped with toasted almonds, will drive anyone who gets a whiff of this cake completely nuts.
Ingredients
- 1 1/2 cup(s) brown sugar
- 3/4 cup(s) butter, melted
- 1 teaspoon(s) vanilla
- 3 eggs
- 3/4 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa powder
- 1/4 teaspoon(s) salt
- 3/4 cup(s) toasted almonds, chopped
- 113 39/100 grams white chocolate
- 1 tablespoon(s) butter
- 1/2 cup(s) sour cream
- 1/2 tablespoon(s) cocoa powder, unsweetened
- 1/3 cup(s) Almonds, chopped
Instructions
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CAKE: Grease 5 cups heart shaped pan; dust with unsweetened cocoa powder and set aside.
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In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
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Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended.
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Stir in nuts; spread in prepared pan.
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Loosely cover tip of heart with foil to prevent from drying out.
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Bake in 350xF oven for 35 to 40 minutes or until just barley firm to the touch.
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Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
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FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter.
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Remove from heat and let cool slightly; stir in sour cream until smooth and blended.
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Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake.
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GARNISH: Sprinkle cocoa in attractive pattern on top of cake.
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Arrange almonds around top edge.
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Ready in 1 hour.
Nutrition
Calories: 4324.3kcalCarbohydrates: 384.5gProtein: 64.73gFat: 301.59gSaturated Fat: 165.54gCholesterol: 947.41mgSodium: 2562.75mgFiber: 34.24gSugar: 220.53g
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