Brownie Ecstacy Cake

Brownie ecstacy Cake

Towering high above the heavens, this simple to make brownie cake has the wow factor in both taste and

appearance. Festive in apppearance and tastes that everyone loves, this is the perfect cake for a holiday celebration. Brownie Ecstasy Cake has a lot going for it with its dense brownie layers, chocolate fudge

and caramel icings and its fanciful garnishes. Experience the rapture The Chocolate Goddess® enjoys on

a daily basis.

Happy Holidays!

And Remember to Always Stay in Touch with Your Inner Goddess!

Brownie Cake Ingredients

2 - 18 ounce boxes Betty Crocker Fudge Brownie Mix

4 Large Eggs (lightly whisked)

½ cup water

2/3 cup Vegetable Oil

11 tablespoons melted Unsalted Butter

2 teaspoons Pure Vanilla Extract

Fudge Frosting Ingredients

12 ounces of Semisweet Chocolate

2 cups (4 sticks) Unsalted Butter

2 teaspoons Pure Vanilla Extract

4 cups (1lb box) Confectioner’s Sugar

Caramel Icing Ingredients

1 cup Salted Butter

2 cups Brown Sugar

2 teaspoons Pure Vanilla Extract

1/2 cup cream

4 cups Confectioner’s Sugar

Unsweetened cocoa powder and butter or pan

Walnuts for Garnish

1 cup of Chocolate Chunks for Garnish

1 Jar of Good Quality Caramel

Serves 12

Brownnie Ecstacy Cake Instructions

Preheat oven to 325 degrees.

Prepare 3 – 8 inch cake pans. Butter and dust with unsweetened cocoa powder taping out excess. Line

with parchment and butter and dust with cocoa powderagain, tapping out excess.

Brownie Cake Instructions

Measure out all ingredients and melt butter.

Combine brownie mixes, melted butter, oil, chocolate, eggs and vanilla by hand until moist. Beat at

least 50 strokes until everything is well incorporated and brownie mix is dissolved.

Pour into prepared pans evenly and bake 35 – 45 minute until toothpick comes out clean.

Cool 20 minutes in pans. Run knife round edges.

Remove from pan. Cool completely before frosting.

Fudge Frosting Instructions

Melt butter and chocolate on low power in microwave, stirring at 30 second intervals. Remove while a few

bits of chocolate still remain and stir until chocolate is completely melted.

Add vanilla to chocolate and let cool to room temperature.

Beat in Confectioner’s Sugar until thick and fudge-like.

Frost on top of first layer and pour jarred caramel over frosting.

Top with second layer.

Caramel Icing Instructions

Melt butter and brown sugar on low heat just and simmer for 2 minutes on low stirring constantly. Remove

from heat and vanilla stirring until incorporated. Let cool and whisk in Confectioner’s Sugar and cream

until a glaze-like consistency is reached.

Pour between second and third layer.

Frost top with third layer and top this with remaining chocolate fudge frosting.

Garnish with chocolate chunks and walnuts.