Devils Food Cake Brownies

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DEVIL'S FOOD BROWNIE CAKE



Devil's Food Brownie Cake image

This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h50m

Yield 16

Number Of Ingredients 8

nonstick cooking spray
1 (18 ounce) package fudge brownie mix
1 (15.25 ounce) package devil's food cake mix
1 ¼ cups cold brewed coffee
1 cup oil
4 large eggs
½ cup heavy whipping cream
1 (6 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
  • Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
  • Pour ganache over the cooled cake.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g

DEVILS FOOD CAKE BROWNIES



Devils Food Cake Brownies image

A simple, rich, and indulgent brownie is just a boxed cake mix away. Made with Devil's food cake mix instead of brownie mix, we get an even richer tasting brownie with no extra work involved. Perfect for a simple dessert when you want something sweet.

Provided by NicoleDurham

Categories     Dessert

Time 30m

Number Of Ingredients 3

15 oz box devils food cake mix (($1.24))
2 large eggs (($0.16))
1/2 cup vegetable oil (($0.24))

Steps:

  • Preheat your oven to 350 degrees F. Grease an 8x8 baking dish. Set aside.
  • In a large mixing bowl, combine the cake mix, eggs, and oil with a fork or whisk until blended. Do not over mix.
  • Pour the batter into your prepared baking dish and then bake in the oven for 20-25 minutes or until a toothpick can be inserted in the center and come out clean.
  • Allow the brownies to cool in the pan for 5-10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 square, Calories 99 kcal, Carbohydrate 2 g, Protein 1.2 g, Fat 10.1 g, SaturatedFat 7.7 g, Cholesterol 31 mg, Sodium 30 mg, Fiber 0.1 g, Sugar 1 g, UnsaturatedFat 1.8 g

DEVIL'S FOOD SNACK CAKE



Devil's Food Snack Cake image

My husband and his friends request this devil's food snack cake for camping trips because it's easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. -Julie Danler, Bel Aire, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 17

1 cup quick-cooking oats
1-3/4 cups boiling water
1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/3 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons dark baking cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips, divided
3/4 cup chopped pecans, divided

Steps:

  • Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM



Devil's Food Cake with Brown Sugar Buttercream image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Wedding     Winter     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 13

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
Brown sugar buttercream or chocolate sour cream frosting
Garnish: chocolate curls tipped with gold leaf

Steps:

  • Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
  • Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  • Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
  • Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

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