Wednesday, January 6, 2010

Leave Me Speechless Chocolate Cake With Brown Butter Icing

On Sunday we had the missionaries from our church over for dinner as we do every month. I like to have a nice meal for them when they come and a delish dessert. I made a Leave Me Speechless Chocolate Cake with Brown Butter Icing, a recipe I had found and been wanting to make for a while, and it did not disappoint........them or us. It is so moist and chocolatey(don't think chocolatey is a word. Oh well). The brown butter icing just adds a touch more sweetness to your piece of cake. You know how you eat the entire edge of the piece of cake first because it has all the drizzled icing goodness on it. Or at least that's what I do. It's really good warmed up in the microwave with a glass of milk, too. The icing makes a lot, so I think next time I will half the ingredients for that, but you could always find another use for the leftover. Really. Try this cake.---So good!

Leave Me Speechless Chocolate Cake
1 box devil's food cake mix
3/4 c. chopped pecans
1 c. semisweet chocolate chips
1 (4 oz.) pkg. chocolate pudding and pie filling
4 eggs
1 (8 oz.) container sour cream
1/2 c. vegetable oil
1 tsp. vanilla
Brown Butter Icing
1 c. brown sugar
1/2 c. butter
1/4 c. milk
2 c. powdered sugar

Preheat oven to 350. Grease and flour a 10-inch bundt or tube pan. Combine the chocolate chips, pecans and 2 tablespoons of the dry cake mix in a small bowl. Set aside. With electric mixer, beat together remaining cake mix, pudding mix, eggs, sour cream, oil vanilla and 1/4 c. water until combined. Fold in the chocolate chip mixture. Spread in to prepared pan. Bake for 50 to 55 minutes or until cake tester or toothpick inserted in middle comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
In a medium saucepan, combine the brown sugar and butter. Cook over medium heat until butter melts and sugar dissolves, stirring frequently. Stir in the milk. Bring mixture to just boiling and remove from heat. Stir in powdered sugar and stir until smooth. Spoon over the cooled cake. *You can sift the powdered sugar before adding to the mixture to get a smoother icing. I used a whisk and whisked it in to get out the lumps in my icing.

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