Acorn Brownie Cake Recipes

Steps:

• In a bowl, cream the butter, peanut butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-in. baking pan. Bake a t 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 6 tablespoons each in two bowls. Tint one red and one yellow; set aside. Add cocoa to the remaining frosting; mix well. , Using the acorn pattern and folded waxed paper, trace bottom of acorn up to dark brown dashed line. Cut out and unfold. , Trace the acorn cap onto folded waxed paper. Cut out and unfold., With a sharp knife, trace patterns on cooled brownie; cut out. Cut the remaining brownie into three to five leaves using a 3-in. maple leaf cutter; set aside. On a 16-in.-square covered board, position acorn cap over the acorn bottom in center of board. Frost top and sides of acorn with tan frosting. Sprinkle pecans over acorn cap. , Frost leaves with remaining tan frosting. Using an icing spatula, randomly blend red and yellow frosting over leaves. Use a toothpick to form veins in the leaves. Arrange decorated leaves around the acorn.

Steps:

• CAKE.
• Preheat oven to 375F; grease and flour a 9x13 pan.
• In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
• Meanwhile, in mixing bowl, combine sugar and flour.
• Pour hot mixture over sugar and flour and mix to combine.
• Add remaining cake ingredients and beat until well blended.
• Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
• Pour icing on cake immediately after taking it out of oven.
• ICING.
• In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
• Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
• Pour over hot cake right after removing from oven.
• If using nuts, sprinkle over icing while still soft.
• NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
• Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
• Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
• Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
• Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
• Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
• Remove the pan from the heat.
• Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
• Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
• Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
• Serve with cream or ice cream and plenty of fresh fruit.