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Chocolate Brownie Cake

Chocolate Brownie Cake


Chocolate Brownie Cake



1 box (15.25 ounces) chocolate mix

1 box (18.3 ounces) fudge brownie mix

4 large eggs, room temperature


1 ¼ cup water, room temperature

1 cup (218 g) vegetable oil


1 cup (238 g) heavy cream

1 (12 ounce) bag semisweet chocolate chips




Preheat the oven to 350° F. Heat to . cook in skillet with light cooking spray.

In a large bowl, add cake mix, brownie mix, eggs, water and oil. Cook for 2 minutes or until the lumps are mostly gone.
Pour batter into prepared pan. Bake for 50-55 minutes or until a toothpick inserted produces a few bubbles, but no bubbles emerge.

When you are done baking, remove the cake from the oven and let it cool in the mold for about 10 minutes. Then carefully turn the cake onto a cooling rack and let it cool for about 30 minutes.
For microwave-safe extracts: add butter. Heat for 45 seconds to a minute or until the oil is heated.


Carefully pour the chocolate chips into the boiling oil.
Let it sit for 5 minutes. Beat the chocolate and cream until smooth and creamy, about 1 minute.
Pour over the cooled cake and serve.

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