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A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado
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Nutritional Facts 1 serving (1 piece) equals 489 calories, 33 g fat (20 g saturated fat), 139 mg cholesterol, 259 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Triple Layer Brownie Cake in Taste of Home October/November 1998, p27
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Reviewed on May. 03, 2013 by JennTats
I'm planning to make this in 2 days for my son's 1st birthday so I can't rate it just yet.. But I have a question, it says keep refrigerated and our parties going to be at a park w no fridge for approx. 2 hrs before we cut the cake and the weather in our area will be in the 70's so will the frosting hold up for that long if not in the sun or will it melt?? If anyone can answer my question who's actually made this cake that would be very helpfull. Thanks.
Reviewed on Oct. 31, 2012 by qurikysweets
The secret to getting brownies and any other cake out of the pan is to butter it, wax paper it, then spray it. I run a bakery from my home and found this the best way to get them out easily with very few crumbs every time.In detail you coat the whole pan with butter or shortening (I like butter), put wax paper on the bottom, then you spray a nice solid coat of Bakers Joy on it. Bakers Joy is like Pam with flour in the mix. Once your brownies are done, grab a cake board, a plate, or a cutting board with a piece of wax paper on it. set it on top of the pan and quickly flip it upside down. If it doesn't fall out on its own then give it a "good downward jerk" as Julia Child would say.Bakers Joy also works wonders on cupcakes and muffins. Put just butter or shortening on the bottom of each cup in the pan. This holds your paper cups in place. Next spray the inside of the paper cups. This gets rid of the problem where your paper peels off half of your muffin.
The secret to getting brownies and any other cake out of the pan is to butter it, wax paper it, then spray it. I run a bakery from my home and found this the best way to get them out easily with very few crumbs every time.
In detail you coat the whole pan with butter or shortening (I like butter), put wax paper on the bottom, then you spray a nice solid coat of Bakers Joy on it. Bakers Joy is like Pam with flour in the mix. Once your brownies are done, grab a cake board, a plate, or a cutting board with a piece of wax paper on it. set it on top of the pan and quickly flip it upside down. If it doesn't fall out on its own then give it a "good downward jerk" as Julia Child would say.
Bakers Joy also works wonders on cupcakes and muffins. Put just butter or shortening on the bottom of each cup in the pan. This holds your paper cups in place. Next spray the inside of the paper cups. This gets rid of the problem where your paper peels off half of your muffin.
Reviewed on Jul. 14, 2012 by ad554836
I thought there was WAY too much frosting... next time I will cut it in half. Very good though!!!
Reviewed on May. 07, 2012 by amanda.eick14
Death by chocolate! Frosting is light, cake is perfect.
Reviewed on Feb. 12, 2012 by PuffyCheaks
This cake is sooo good! I have wanted to make this ever since I first saw it in my 1998 Taste of Home. There are so many good recipes in this magazine it is hard to choose sometimes. I will be making this again very soon.
Reviewed on Dec. 20, 2011 by abbie237
Holy chocolate cake Batman!! This thing isn't messing around. I've made this cake for various occasions for the past few years, and I rarely have leftovers. It's fairly easy to make, and makes a great grown up birthday cake, especially for those who looove chocolate. This cake's a real winner!
Reviewed on Nov. 22, 2011 by Scarlett2532
Starting out as a new baker may have caused my problems, but when I melted the chocolate for the frosting and began stirring, the chocolate separated and was more like water and chocolate chunks. Unfortunately, I had to throw it out. But on the bright side, the cake tasted delicious!
Reviewed on Nov. 05, 2011 by dminkus
YUMMM!! I added the sugar to my icing so this cake was VERY sweet!! I was a little disappointed to see that the serving size was 1/16th of the cake but it was so sweet it was enough to satisfy me. My husband said he thought it was a bit too sweet so he wasn't as crazy about it.. I'm imagining it will be better the longer it sits as far as the flavor goes. Because of comments about it being hard to remove from the pans I used PAM baking spray and made sure to coat it very well, let it cool about 10 min then flipped it out onto the wire rack and tapped the bottom of the pan... it gave me no trouble at all!
Reviewed on Nov. 02, 2011 by jordie89
This review is for the frosting. It is amazing!!! I use it on my chocolate cakes and chocolate cupcakes, it's so creamy and fluffy, kind of like ice cream. I use milk chocolate and skip the sugar. I look forward to trying the brownie portion of this recipe soon. :)
Reviewed on Aug. 02, 2011 by kengrants
The best cake I've ever had! This cake is absolutely amazing! If you're a chocolate lover, you will love this cake. I made it for my husbands birthday 3 years ago and it's been a tradition ever since. I make it several times a year for company and everyone raves about how good it is. Words cannot describe how yummy this cake is!!!
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