Recently, while perusing my Facebook feed, I stumbled across a picture of utterly delicious chocolatiness (in my world “chocolatiness” is a word, if you haven’t gathered that by now). The post simply stated the ingredients along with a really yummy looking picture. I knew I needed to “share” it so that I could access the ingredient list later…and bake them into the wonderful chocolate delight I knew they would be! The picture above is from the Facebook post – I can’t take credit for that photo!
The post only listed the ingredients to make and frost this treat (no directions) along with the phrase “50 YEAR OLD LUNCH LADY RECIPE!” (Was she a 50 year old woman who happened to be a lunch lady? Or was the recipe itself 50 years old and written or obtained by a lunch lady? The jury is still out on that one.)
Once combined, the ingredients make a hybrid of a cake and brownie. A Cownie? A Cawnie? A Brake? A Broke? Anyway you say it, it was truly delicious! The texture was denser than a chocolate cake, but not quite as fudgy as a brownie. I added some instant coffee to the batter too so it ended up with a mocha flavor and that was a really nice twist.
The icing did not come out that glossy as it was pictured. Perhaps, if I ice the cake/brownie hybrid before it cools, it would come out with the same glossy, crinkly texture as the picture. My grandmother is probably rolling in grave at the very mention of not allowing a cake to fully cool before icing it. Sorry, Grandma!! If you decide to try this one out, please comment and let me know how yours came out. I’d love to know!
Until next time…
The Blushing Baker 😉
1 cup butter
1/2 cup cocoa
2 cups flour
2 cups sugar
4 tsp vanilla
1 cup chopped nuts (I used pecans that I toasted up in pan for a few minutes)
1/4 cup softened butter
1/4 cup canned milk (regular milk is fine)
1/4 cup cocoa
3 cups powdered sugar
Dash of salt
Preheat oven to 350 degrees
Cream butter and sugar together until light and fluffy. Add eggs (one at a time) and vanilla until combined. Combine flour and cocoa powder in separate bowl. Add a little of the dry mixture to butter and eggs until everything comes together. Fold in nuts until just mixed.
Pour into a 9×13 pan and bake 20-25 minutes. Check after at 20 minutes.
For the icing, using a hand-mixer, cream together, butter, milk, cocoa powder, powdered sugar and a dash of salt.
Once cake is completely cool, spread on the chocolate icing in an even layer.