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Brownie Nut Cake with Chocolate Cream Cheese Frosting
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
1976 Betty Crocker Cookbook's one-bowl chocolate cake, perfect for small families.
Ingredients:
  • 1 1/4 cups cake flour
  • 1 1/3 cups granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 3 tablespoons shortening
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 2/3 cup finely chopped nuts
  • 3 oz cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Dash of salt
  • 2 oz unsweetened baking chocolate, melted, cooled
  • 2 1/2 cups powdered sugar
Instructions:
  • Preheat oven to 350°F. Grease and flour an 8- or 9-inch square pan. In a large bowl, combine all Cake ingredients and beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for an additional 3 minutes, scraping the bowl occasionally. Pour batter into the pan.
  • Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
  • In a medium bowl, whip up cream cheese, 1 tablespoon milk, 1 teaspoon vanilla, and a pinch of salt until creamy. Then mix in 2 oz of chocolate. Slowly incorporate powdered sugar until the frosting is velvety and easy to spread. If needed, blend in extra milk, 1 teaspoon at a time.
  • After the cake has cooled completely, add frosting and enjoy!

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