Brownie Heart Cake

Name: Brownie Heart Cake
Ingredients: 1 12 cups brown sugar, Packed; 34 cup butter, melted; 1 teaspoon vanilla; 3 eggs; 34 cup all-purpose flour; 12 cup unsweetened cocoa powder; 14 teaspoon salt; 34 cup toasted almond, chopped; 14 lb white chocolate; 1 tablespoon butter; 12 cup sour cream; to taste unsweetened cocoa powder; to taste almonds, Sliced

13 ingredients

14 steps

Ingredients

1 12 cups brown sugar, Packed
34 cup butter, melted
1 teaspoon vanilla
3 eggs
34 cup all-purpose flour
12 cup unsweetened cocoa powder
14 teaspoon salt
34 cup toasted almond, chopped
14 lb white chocolate
1 tablespoon butter
12 cup sour cream
to taste unsweetened cocoa powder
to taste almonds, Sliced

Directions

1

CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa
2

powder and set aside.
3

In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
4

Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended.
5

Stir in nuts; spread in prepared pan.
6

Loosely cover tip of heart with foil to prevent from drying out.
7

Bake in 350xF oven for 35 to 40 minutes or until just barley firm to the touch.
8

Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
9

FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter.
10

(Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.)
11

Remove from heat and let cool slightly; stir in sour cream until smooth and blended.
12

Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake.
13

GARNISH: Sprinkle cocoa in attractive pattern on top of cake.
14

Arrange almonds around top edge.