Chocolate Brownie Cake

My friend and I were talking about cake a few days before she died. We both kind of get a kick out the uproar concerning “box mix” in the great cake debate.

She told me, “I am going to do cake mix for my next three recipes.” I think it stemmed from an incident on her facebook page where someone had gotten quite upset about her use of a box mix. She never backed down from a controversy and I love that about her! When I came across this recipe of Granny’s I knew I had to make it. Not only was it a box of cake mix, but a box of brownie mix! I can’t think of anything more scandalous.

Chocolate Brownie Cake
PREP TIME
5 MINS
COOK TIME
55 MINS
TOTAL TIME
1 HR
Beyond easy but definitely impressive!
COURSE: DESSERT
CUISINE: AMERICAN
KEYWORD: CHOCOLATE BROWNIE CAKE
SERVINGS: 12 SLICES
AUTHOR: AMANDA RETTKE

Ingredients
CAKE
1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
1 box fudge brownie mix
4 eggs, room temperature
1 1/4 cup water
1 cup vegetable oil
GANACHE
1 cup heavy whipping cream
1 bag (12 ounces) semi sweet chocolate morsels

Instructions
CAKE
Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into prepared bundt pan and bake for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
GANACHE
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.



Recipe adapted from Chocolate Brownie Cake