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Brownie Nut Cake with Chocolate Cream Cheese Frosting

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Brownie Nut Cake with Chocolate Cream Cheese Frosting
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 9
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A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.

Ingredients

Cake

1 1/4
cups cake flour
1 1/3
cups granulated sugar
1 1/4
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
1
cup milk
3
tablespoons shortening
1
egg
1/2
teaspoon vanilla
3
oz unsweetened baking chocolate, melted, cooled
2/3
cup finely chopped nuts

Frosting

3
oz cream cheese, softened
1
tablespoon milk
1
teaspoon vanilla
Dash of salt
2
oz unsweetened baking chocolate, melted, cooled
2 1/2
cups powdered sugar

Directions

  • 1 Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
  • 2 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 3 Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
  • 4 Once cake is completely cool, frost and serve.
Tips  

Feel free to omit nuts, if desired.

All-purpose flour can be substituted for the cake flour.

If using self-rising flour, omit baking powder and salt.

Nutrition Information 
No nutrition information available for this recipe
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