![]() Spoon the glaze over the cooled cake as directed above.Īs noted in the caption under the picture of the finished cake, I was kind of going for speed over beauty when I put everything together last night- we’d just gotten back from a very rare dinner without the kids, and I was rushing to get the dessert frosted and ready to eat while my husband put the kids to bed.Stir in the chocolate chips until melted, putting the pan over low heat again if needed, and adding a little more cream if the mixture seems too thick.Remove the pan from heat and stir in the confectioners’ sugar and the vanilla until mixture is smooth.Add the cocoa and cream, stirring constantly until the mixture thickens, about 2 minutes.1 C Powdered sugar (the original recipe says to sift, but I rarely do).1/4 C Heavy (whipping) cream, plus additional as needed.While I usually go for a double recipe when I make glaze, a single recipe should do it for this particular cake. Add the cream and beat on high speed until the mixture is light and smooth.Īdapted from the Shiny Chocolate Glaze recipe found in The Cake Mix Doctor by Anne Byrn.(Side note- I have this fabulous SideSwipe spatula blade for my Kitchenaid, and it makes life so much easier at times like these!) Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.And if there happens to be some leftover to dip apples and pretzels, well, you can’t just let it go to waste, can you?… Ingredients If you plan to use it all over (see my note on aesthetics at the bottom), you’ll want to at least double it. I’m a total peanut butter nut (pun intended), so this is one of my favorites! If you only intend to use the frosting between the brownie layers as I did above, one recipe will suffice. (Don’t worry about removing them from the pan entirely- that can wait until later, when you’re ready to assemble! This is a nice, dense cake, so it was very easy to move from pan to plate.)Ĭredit for this recipe goes to Ina Garten, the Barefoot Contessa. Cool for at least 30 minutes, and then release the lock on the springform to finish cooling. Bake at 350* (325* convection) for 40-45 minutes.Divide the batter between the two pans and spread evenly with a spatula, smoothing the tops.Add brownie mix and beat until combined. ![]() Add water and oil and beat until combined.Combine cream cheese and eggs in a mixer and beat until combined.Lightly spray two 9″ springform pans with cooking spray.Packages of Cream Cheese, softened/at room temperature 2 Boxes of Ghirardelli Brownie Mix (I used the Dark Chocolate variety, but the Double Chocolate and Triple Chocolate flavors are also really good!).I would like to try this with a recipe from scratch at some point, but let’s face it- when you’re in a pinch, a little bit of mix doctoring works just fine! Ingredients If you want to break out the Duncan Hines, etc., it should work just fine- all you need to do is follow the ingredients called for on the box and add one package of cream cheese for each mix used. Please note that I specifically listed the Ghirardelli brand because a) they’re my favorite and b) I don’t have any others on hand, so I don’t know if the required ingredients are different. Decorate with diced pineapple.Delicious, but messy- in my hurry, I went a bit overboard with the glaze. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. With a knife or offset spatula, spread the top with frosting. Place 1 layer, flat-side up, on a flat plate or cake pedestal. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. ![]() Allow the cakes to cool completely in the pans set over a wire rack. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Add to the batter and mix well.ĭivide the batter equally between the 2 pans. Toss the raisins and walnuts with 1 tablespoon flour. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.Īdd the dry ingredients to the wet ingredients. Line with parchment paper, then butter and flour the pans.īeat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
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