QUICK BROWNIE CAKE

I came up with this cake when I needed one in a hurry and didn't have a cake mix. However, I had boxes of brownie mix.  It turned out delicious! 

This recipe makes a more dense cake, more like a thicker, lighter brownie.

   Last  Piece!

BROWNIE CAKE

1. Mix 1 Brownie Mix according to directions on box,

    adding 1 extra egg (I used Betty Crocker Fudge 
    Brownie Mix)

2. Bake as directed in 9x13 pan.

3. Remove from oven and let cool.

FROSTING

Mix together, then beat on high until light and fluffy:

       3/4 cup BUTTER or margarine

       1 Tbsp. baking cocoa

       3 cups powdered sugar

       3-4 Tbsp. evaporated milk (start with less; 
             add more as needed)

Stand mixer takes about a 1-3 minutes; hand mixer will 
take longer.

Spread on cooled brownies to about 1/2” thick – use all the frosting.

OPTION: Sprinkle top liberally with chopped walnuts (fine to coarse pieces.)

NOTE: If you don't have evaporated milk, you can use half milk and half whipping cream, or Half and Half. If you have no immediate use for the leftover evaporated milk, freeze it in ice cube trays. When frozen, remove from trays and store in heavy ziploc-type plastic bag. Remove just what you need for your next recipe.