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Acorn Brownie Cake

THIS TREETOP TREAT for birthday parties is the kind you can fix ahead of time, then squirrel away for later—but you might want to keep an eye on it. Why? With its popular peanut butter flavor plus a light texture, folks likely won't want to wait for a taste! To create the cake, our kitchen staff shaped Edie's recipe into an acorn and leaves using a pattern from Paula Del Favero. Then frosting

12-15 ServingsPrep: 45 min. Bake: 25 min. + cooling

Ingredients

3/4 cup butter, softened
3/4 cup peanut butter
2-1/2 cups packed brown sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
6 cups confectioners' sugar
6 to 8 tablespoons milk
Red and yellow liquid or paste food coloring
1 tablespoon baking cocoa
3/4 cup coarsely chopped pecans

Directions

In a bowl, cream the butter, peanut butter and brown sugar. Add eggs,
one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder and salt; gradually add to the creamed
mixture. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake a t 350° for 25-30 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.

2 of 2

Acorn Brownie Cake (continued)

Directions (continued)

For frosting, cream butter, shortening and vanilla. Beat in
confectioners' sugar and enough milk to achieve desired consistency.
Place 6 tablespoons each in two bowls. Tint one red and one yellow;
set aside. Add cocoa to the remaining frosting; mix well.
Using the acorn pattern and folded waxed paper, trace bottom of acorn
up to dark brown dashed line. Cut out and unfold.
Trace the acorn cap onto folded waxed paper. Cut out and unfold.
With a sharp knife, trace patterns on cooled brownie; cut out. Cut
the remaining brownie into three to five leaves using a 3-in. maple
leaf cutter; set aside. On a 16-in.-square covered board, position
acorn cap over the acorn bottom in center of board. Frost top and
sides of acorn with tan frosting. Sprinkle pecans over acorn cap.
Frost leaves with remaining tan frosting. Using an icing spatula,
randomly blend red and yellow frosting over leaves. Use a toothpick
to form veins in the leaves. Arrange decorated leaves around the
acorn. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 708 calories, 34 g fat (14 g saturated fat), 121 mg cholesterol, 402 mg sodium, 97 g carbohydrate, 2 g fiber, 8 g protein.