Brownie Heart Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Holidays | 1 | Large cake |
INGREDIENTS
| 1 1/2 | c | Packed brown sugar |
| 3/4 | c | Butter, melted |
| 1 | t | Vanilla |
| 3 | Eggs | |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa powder |
| 1/4 | t | Salt |
| 3/4 | Toasted chopped almonds | |
| 1/4 | lb | White chocolate |
| 1 | T | Butter |
| 1/2 | c | Sour cream |
| Unsweetened cocoa powder | ||
| Sliced almonds |
INSTRUCTIONS
CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition. Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out. Bake in 350øF oven for 35 to 40 minutes or until just barley firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended. Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge. Yield: 1 cake Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 7, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 3464
Calories From Fat: 1700
Total Fat: 193.4g
Cholesterol: 1014.4mg
Sodium: 1010.3mg
Potassium: 1614.3mg
Carbohydrates: 425.2g
Fiber: 16.8g
Sugar: 325.7g
Protein: 41.3g