My friend Alana and I made this concoction for her Hanukkah party this past weekend. As if the Latkes weren't filling enough!
This recipe isn't so much about baking as it is about how absurdly rich the cake is. The ingredients are all store-bought and once the brownie-cake is assembled, it is amazing. But beware! Take a small slice, as it is very very filling and heavy.
But still delicious.
Also, apologies for the low-quality photograph on this one. It was a very low-light situation so the flash kind of got out of hand, especially with the frosting being so shiny.
2 packages Ghirardelli Triple Chocolate Brownie mix
1 16 oz can Pillsbury Creamy Supreme Chocolate Fudge Frosting
1 and 2/3 cups vegetable oil
1 cup fresh raspberries (optional)
Follow the instructions on the brownie mix box. Grease 2 13" diameter cake pans. Pour equal amounts of the brownie mixture into each pan. Bake at directions indicated on box or until an inserted toothpick comes out relatively clean (if you stick it in a chocolate chip portion it shall not be so). Allow to cool for about an hour.
Remove the layers from their pans. Frost one of the layers, then place the other layer on top of it and finish frosting. Garnish the top with raspberries and serve with a cold glass of milk.