Triple Layer Brownie Cake Recipe

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.

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!!!

Reviewed on Oct. 07, 2010 by Dance with tastes

Amazing! Loved the taste and textures of everything

Reviewed on Aug. 06, 2010 by pricedm

Cake never cooked; would not rise. I went the intial cook time of 20 - 25 minutes and tested the cake; after 40 minutes I removed the cake hoping it would set as it cooled.  Cake sunk and was raw in the middle.  Any ideas?  I checked the recipe several times to verify the correct amount of ingredients and how they were mixed.

We improvised and made a cheesecake type recipe.  I took the edges of the cake that were cooked and crumbled it into a oreo crust pie pan drizzled with caramel.  Then I placed the cheesecake frosting on top.  I am pretty sure one slice was about 1000 calories, but I didn't want all that hard work and ingredients to go to waste.

Reviewed on Jun. 03, 2010 by 1964stang

Love this recipe. i have made it a coulpe of times for family get togethers , and it has always been a huge hit!!!!!!!!

Reviewed on Apr. 26, 2010 by babygirl777

A question on this cake--would it be ok to bake it in a 9 x 13 cake pan instead of the 3 round cake pans??

Reviewed on Apr. 21, 2010 by juliesprincess

Absolutely delish! I got so...many compliments for this cake. Some thought it tasted more like a cheesecake because of the icing. I too had a little trouble getting the layers out. I actually couldn't use one, because the wax paper stuck to the cake for some reason, but 2 layers was definitely enough. I think the key is to take a knife around the edges several times and flip on a plate. If it doesn't come out right away, let it sit on plate for a few minutes and tap on the pan, if necessary. This recipe deserves more than 5 stars.

Reviewed on Jan. 28, 2010 by eaford01

Excellent, excellent recipe! Very rich and sure to cure anyone's chocolate craving!

Reviewed on Jan. 01, 2010 by sboes

WoW! This cake is great! Made it for my daughter's 13th birthday, and she quickly requested it for next year all ready. I lined the bottoms with parchment paper, ran a knife around the edges after cooling, and they all popped right out of the pan. I also put marshmallows in between the layers instead of frosting for a little bit of fun.

Reviewed on Nov. 23, 2009 by sayhelloangie

I made this cake as a birthday cake and now everyone wants to know when I'm going to make it again!! Its a chocolate lovers heaven!!

Reviewed on May. 18, 2009 by pkljakohak@fuse.net

delicious!!!! this cake is famous to my friends and neighbors. everyone loves it!

Reviewed on Nov. 13, 2008 by CookieCarol

Line the bottoms of the pans with waxed paper or parchment paper.

Reviewed on Nov. 13, 2008 by kbehlen

I would try a little less time cooling in the pan like 10 minutes.

Reviewed on Nov. 13, 2008 by kbehlen

I would try a little less time cooling in the pan like 10 minutes.

Reviewed on Oct. 17, 2008 by MissDune

I need some advise regarding this recipe. All three of my layers broke when coming out of the pan.  They were very difficult to get out.

The first one I let cool about 15 minutes. Because it broke, I let the others cool longer.

It made no difference. The edges broke away and the middles cracked, but the layers themselves were

moist.  I greased and floured all the pans just as I do for other cakes.  I baked the layers

at 350 for 25-26 minutes.  Very frustrating. Any suggestions? The flavor is great, so I just need some help

getting the layers out of the pans. What did I do wrong?

Thank you

Lorna