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Triple Layer Brownie Cake




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-1/2 c. butter
  
• 6 squares (1 oz. each) unsweetened chocolate
  
• 3 c. cugar
  
• 5 eggs
  
• 1-1/2 t. vanilla extract
  
• 1-1/2 c. all-purpose flour
  
• 3/4 t. salt
  
• FROSTING:
  
• 2 packages (8 oz. each) semisweet baking chocolate
  
• 3 c. whipping cream
  
• 2 milk chocolate candy bars (1.55 oz. each), shaved
  






Instructions



1. In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack and cool completely.
   
2. For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.
   






Final Comments


Yield: 16-20 servings.