Vintage Cake
Description
This is a beautiful, delicious cake that perhaps your grandmother would have made. It has 3 layers, 2 white cake layers and a brownie layer with a chocolate sauce and a cream cheese frosting.
Ingredients
1 box white cake mix
1 box brownie mix
2 squares (2 oz.) semisweet chocolate, finely chopped
7 oz. sweetened condensed milk )
Cream Cheese Frosting:
1- 8 oz. pkg. cream cheese, room temperature
1/2 c. unsalted butter, room temperature
1 t. vanilla extract
4 c. confectioner's sugar
1/4 c. milk
Directions
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Prepare white cake as directed on the box, and pour into two 9 inch round cake pans. Allow cakes to cool to room temperature.
Prepare brownies as directed, baking in a 9 inch round cake pan.
To make the chocolate sauce, place chocolate, sweetened condensed milk and 1 T. water in a small saucepan and cook over low heat, stirring until chocolate is melted, about 5 minutes.
While brownies are still warm, place the brownie layer on a cake stand. Slowly pour chocolate sauce on top, letting it soak into the brownie. Allow sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting.
Place a white cake layer on top of the brownies and top with approximately 1/4 c. of the frosting using an offset spatula.
Add the second white cake layer and cover the cake in a layer of cream cheese frosting.
Chill the cake until ready to serve.
Frosting:
Combine cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 c. at a time, until frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 c. at a time. If the frosting is too stiff, add milk 1 T. at a time.