Chocolate Brownie Cake (Bundt or Loaf)
Recipe: #7284
January 02, 2012
Categories: Breads, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Picnic Potluck, Oven Bake, Vegetarian, Quick Breads, more
"A KC favorite! This cake has a brownie/pound cake texture yet smooth and very moist. Two 9 x 5-inch loaf pans may be used in place of the bundt pan (see oven temperature on bottom of recipe for size pans you are using)"
Original is 0 servings
Ingredients
Nutritional
- Serving Size: 1 (2041.2 g)
- Calories 7627.9
- Total Fat - 409 g
- Saturated Fat - 73.1 g
- Cholesterol - 1055.3 mg
- Sodium - 5350.3 mg
- Total Carbohydrate - 955.1 g
- Dietary Fiber - 46.6 g
- Sugars - 625.7 g
- Protein - 95.8 g
- Calcium - 893.6 mg
- Iron - 29.2 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
See oven temperature adjusted to pan size on bottom of recipe --- Set oven rack to second-lowest position. Grease and flour a 10-inch bundt pan or two 9 x 5-inch loaf pans.
Step 2
In a bowl cream butter with oil sugar and vanilla for about 3 minutes at medium speed. Add eggs one at a time beating well after each addition.
Step 3
Combine flour, cocoa, baking powder and salt. Add alternately with buttermilk to creamed mixture, beating well just until blended.
Step 4
Pour into greased and floured bundt pan or two (9 x 5-inch) loaf pans. Bake at 325 degrees F for 1 hour and 20 minutes for bundt pan OR 350 degrees F for 1 hour and 10 minutes for loaf pans or until cake tester inserted in center comes out clean.
Step 5
Cool and drizzle with vanilla glaze.
Tips
No special items needed.
0 Reviews
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