I was having a conversation the other day about the merits of "scratch" Baking-which is basically coded into my DNA- and that doing things the old-fashioned way yields the best results. I said it, but I realized that I don't truly Believe it for everything, including desserts.
When I married a man from small-town Nebraska, I learned (and ate) that a large number of Middle-America recipes are made using short-cuts...that the short-cut itself IS the reason certain recipes become tried and true, and never apologize for it. After all, if it tastes fantastic who cares?
Case in point with this Chocolate Brownie Bundt. You need a brownie mix to make it, it won't be correct if you do a "puritan baking" number on it. Use the mix and say so, no apologies.
"Classic buttercream frosting is also amazing on this cake!"
Notes: Brownie mix is Pillsbury family-sized.
CHOCOLATE BROWNIE BUNDT CAKE
Ingredients: 1 box brownie mix,1 tsp. baking powder, 3 large eggs-at room temperature, 1/2 cup milk, 1/2 cup sour cream, 1 tsp. vanilla, 1 Tbsp. Kaluha or strong brewed coffee, 2/3 cup melted butter + 2 Tbsp. softened butter for greasing pan. For chocolate frosting: 1 stick softened butter, 1 cup melted semi-sweet chocolate chips, 2 1/2 to 3 cups powdered sugar
1. Preheat the oven to 350* and grease the inside of a standard Bundt pan with softened butter.
2. In a large bowl, whisk the brownie mix with the baking powder. In another bowl, whisk the eggs, then slowly drizzle in the warm (not hot!) melted butter- continue to whisk well.
3. Stir the sour cream and milk together, then add to the egg mixture. Once you have a smooth and fluffy consistency, pour into the brownie mix.
4. Beat the batter for 2 minutes on medium speed, scraping down the sides of the bowl as needed. The batter should have a "whipped" consistency.
5. Pour the batter into the Bundt pan and bake for 40-45 minutes or until a tester comes out clean and the sides are pulling away. Cool completely.
6. Mix the melted chocolate chips (easy to melt at half-power in the microwave, stirring frequently) with the softened butter. Add the powdered sugar a little at a time and mix until very smooth.
7. Remove cake from Bundt pan to a plate. Liberally frost only the top like a cocoa cloud.