Vintage Cake

I have to make a cake for two different occasions – I think this is the one I am making.   Man, it may not make it there.  Brownie base, from a box, chocolate sauce on top of the brownie, soaked in the brownie, then the cake layers, from a box,  traditional cream cheese frosting, man, oh, man.  Easy peasy.

Think it will work well in an auction?   Think it will serve well at a church function?  Make it and see how well it works on your family this Spring.  

 

Vintage Cake

Cake ingredients:

1 box white cake mix

1 box brownie mix

2 squares (2 ounces) semisweet chocolate, finely chopped

7 ounces sweetened condensed milk (half of a 14-ounce can)

Cream Cheese Frosting:

1 8-ounce package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

4 cups confectioner’s sugar

1/4 cup milk

Prepare white cake as directed on the box, and pour into two prepared 9-inch round cake pans.  Allow cakes to cool completely.

Prepare brownie mix as directed, baking in a 9-inch prepared round cake pan. (If you use 8-inch pans for your cake mix, make sure and use 8-inch round pan for your brownie mix also.)

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and over low heat stir until the chocolate is melted.(about 5 minutes)

While the brownies are still very warm, place the brownie layer on a cake stand.  Slowly pour the chocolate sauce on top, letting it soak into the brownie.  Allow the sauce to soak in for at least 30 minutes or until completely soaked and brownie has completely cooled.

 

To make the frosting:combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until combined, about 1 or 2 minutes.  Add the confectioner’s sugar 1 cup at a time, until the frosting is light and creamy.   To thicken/stiffen the frosting (depending on your preference) just add more confectioner’s sugar 1/4 cup at a time.  If the frosting is too stiff, add milk 1 tablespoon at a time.

Place a white cake layer on top of the brownie layer and top with approx. 1/4 cup of the frosting, and spread.

Add the second white cake layer and complete the icing of the sides and top with the remaining icing.  Chill until serving.  

 

And just think about the combinations you can make with this – how about making a chocolate cake on top of that brownie – with a chocolate buttercream frosting….chocolate heaven!  i also think it would be good with a strawberry cake on top of the brownie with strawberry cream cheese frosting…. great for Valentine’s Day.   What would you combine!   Oh…and put a red velvet cake on that brownie…bingo.  

Let me know how you enjoy this one!   Have a great day! And if you have time, go to www.lecreuset.com/ website and look at their new MATTE colors.  Oh my.   GORGEOUS…. and there may be a future giveaway in these colors!   So see what your favorite would be!  Those colors are not out until the first of April but a sneak peak will surely put you in the mood for Spring and a great giveaway.