Tuesday, May 20, 2014

Vintage Cake

While perusing Pinterest the other evening (surely I'm not the only one who loses hours at a time browsing that site?) I spied a three-layer cake called Vintage Cake. What really caught my attention was that one of the layers was a brownie layer.  The brownie is topped with a chocolate sauce, then two layers of white cake that is filled and frosted with a cream cheese frosting. So I had to try it! Everyone loved it so it was a good choice.

The recipe is from a cookbook called Surprise-Inside Cakes by Amanda Rettke from the website iambaker.net. The cookbook has all sorts of cakes with surprises inside them such as hearts, rainbows, etc. Cute stuff.

This recipe can be made with boxed cake and brownie mixes, if desired, which would make the process easier.  I made the layers from scratch.  None of the recipes were difficult but I did have a lot of dishes to wash! I thought both the white cake and brownie were very tasty.  I must frost heavy as the recipe didn't make enough frosting, I ended up making another half-batch of frosting.
Vintage Cake

White cake recipe OR 1 box white cake mix
Decadent brownies OR 1 box brownie mix
2 ounces semisweet chocolate, finely chopped
7 ounces sweetened condensed milk (half of a 14-ounce can)

Cream Cheese Frosting

1 8-ounce package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups confectioners sugar
1/4 cup milk

Prepare white cake, as directed, and bake in two 9-inch round cake pans.  Allow cakes to cool to room temperature.

Prepare brownies, as directed, also baking in a 9-inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand.  Slowly pour the chocolate sauce on top, letting it soak into the brownie.  Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below).

Place a white cake layer on top of the brownie and top with approximately 1/4 cup of the frosting using an offset spatula.

Add the second white cake layer and cover the cake and side with cream cheese frosting.

To make the frosting:  Combine the 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 cup at a time, until the frosting is light and creamy.  For thicker/stiffer frosting, add more confectioner's sugar, 1/4 cup at a time.  If the frosting is too stiff, add milk 1 tablespoon at a time.

In the "keeping it real" theme of my blog here is the cut cake with all the crumbs and frosting on the plate intact. No, I won't win any photo awards, that's not my intent.  My intent is to share great recipes while living an ordinary life. Hope you try this cake, it was wonderful!

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