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Brownie Nut Cake with Chocolate Cream Cheese Frosting

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Brownie Nut Cake with Chocolate Cream Cheese Frosting
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 9
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A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.
Updated Jul 28, 2014

Ingredients

Cake

  • 1 1/4 cups cake flour
  • 1 1/3 cups granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 3 tablespoons shortening
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 2/3 cup finely chopped nuts

Frosting

  • 3 oz cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Dash of salt
  • 2 oz unsweetened baking chocolate, melted, cooled
  • 2 1/2 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
  • 2
    Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 3
    Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
  • 4
    Once cake is completely cool, frost and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to omit nuts, if desired.
  • tip 2
    All-purpose flour can be substituted for the cake flour.
  • tip 3
    If using self-rising flour, omit baking powder and salt.

Nutrition

Nutrition Facts are not available for this recipe
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