Nannys Chocolate Fudge Brownie Cake Recipe 31

Steps:

• You are here: Home / All Recipes / Nanny's Chocolate Fudge Brownie Cake NANNY'S CHOCOLATE FUDGE BROWNIE CAKE by Lovefoodies 67 Comments 291k 29 1 3.92k 272 Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's. | Lovefoodies.com Nanny's Chocolate Fudge Brownie Cake! Oh boy! This is one of Nanny Pat's treasured 'keeper' recipes and here's what Nanny has to say about her recipe; "This cake will take care of anyone's chocolate craving. The cake is dense but not heavy, and not overly sweet. I have marked it "Keeper". These photos are ones I one for a Birthday special cake (my favorite Birthday Cake.....would make it in a tube pan, and frost w/ homemade white Buttercream Frosting).....but birthday or not, it is perfect as is....XOXO Nanny." Prep Time: 10 Min Cook Time: 55 Min Serves: 8 Ingredients: 1 box chocolate cake mix (I used Betty Crocker's Choc. Fudge 15.25 oz.) 1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.) 4 eggs 1 1/4 cups water 1 cup oil 1 can Pillsbury chocolate fudge cake icing Nanny Pat's 70th Birthday Nanny Pat's 70th Birthday Instructions: 1. Preheat oven to 350 F. Grease and lightly flour an 8 - 9 inch bundt pan ( I use Baker's Joy spray). 2. In a bowl add the cake mix, brownie mix, oil eggs and water. Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean. NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 13x9, glass baking dish.
• In a bowl using an electric mixer, blend the cake mix, eggs and melted ice cream low speed for 30 seconds.
• Scrape sides of bowl.
• Then mix on medium speed for 2 minutes more.
• Fold in chocolate chips.
• Pour into pre-greased dish.
• Bake for 35-45 minutes.
• Check with toothpick after 35 minutes.
• Cake is done when toothpick comes out clean.
• Cool in pan for 10 to 15 minutes.
• Flip on to wire rack and cool completely before frosting.

Steps:

• Preheat the oven to 350°F Spray a 9-inch square baking pan with vegetable spray.
• Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth.
• In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate.
• In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan.
• Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.

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:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.