Brownie Cake with Chocolate Frosting


So New Year’s Eve we stuck around the house since the hubby and baby had caught a bad cold. I thought I would make brownies from scratch to cheer them up. So I failed at it. Well, I failed at the brownie part but I ended up making a moist chocolate cake and the home-made icing was to die for! So as most things in life, it is how you look at it. Yep, failed at brownies but I succeeded in making a cake from scratch! The cake is not overly chocolately or sweet and really moist. The true star though is the chocolate frosting. It is rich and sweet. Pours on like liquid chocolate and then the top layer sets up. Oh but underneath, there is this thick pool of chocolate bliss screaming “eat me”! I will have to say this is the first cake I have ever made from scratch. My cakes typically start with Betty Crocker or the Pillsbury Dough Boy. I am just not one to re-create the wheel. Betty & Pillsbury know what they are doing! But sometimes, you have shake things up a bit and I’m glad I did. Give this a try. I believe it is a keeper in our Pack family recipe book!

Printable Recipe: Brownie Cake with Chocolate Icing

Cake Ingredients:

  • 1 cup butter, softened

  • 2 cups sugar

  • 1/3 cup cocoa

  • 2 teaspoon vanilla

  • 4 eggs

  • 1 1/2 cups all purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

 Frosting Ingredients:

  • 3 tablespoons of shortening

  • 1/4 cup semi-sweet chocolate chips

  • 1/4 teaspoon salt

  • 1/3 cup milk

  • 1 teaspoon vanilla

  • 2 cups powdered sugar


Preheat oven to 350. Spray a 9×13 glass dish with non-stick cooking spray.


Combine butter, sugar and cocoa in a large mixing bowl. Using a large spoon, stir by hand till well combined.


Add the vanilla and stir. Add the eggs one at a time stirring after each egg is added. In a separate small bowl, combine the flour, salt and baking soda. Whisk together. Slowly add flour mix to the wet mix stirring till well combined.


Poor cake mix into the prepared glass dish. Smooth out with a spatula. Bake for 28-32 minutes until set.


Let cake completely cool. While cake is cooling, prepare the chocolate frosting.

Icing Directions:

In a medium sauce pan, melt together the shortening and semi-sweet chocolate chips over low heat. Stir in remaining ingredients in order stirring after each ingredient is added. Allow icing to cool for approximately 10 minutes. Spread over the cooled cake.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s