Fudge Brownie Bundt Cake

Dedee Royale's Note:

This is a decadently delicious Brownie dessert cake that happened by accident when I couldn't find my 9x9 square brownie pan. This is for the devoted "Choco-holic". I had prepared it to take to our bible group but when my husband tasted it, he wouldn't let me bring it (LOL). Note: Don't substitute the butter or margarine for oil as it will lose a lot of it's richness.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 1 2/3 cups granulated sugar
• 3/4 cup butter or 3/4 cup margarine, melted
• 3 teaspoons instant coffee granules, dissolved in
• 2 tablespoons warm water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chopped nuts (optional)
• your favorite butter cream icing

Directions:

1. Preheat oven to 350.
2. Grease and flour standard Bundt tube pan.
3. Combine sugar, melted butter and coffee mixture in large bowl.
4. STIR in eggs and vanilla extract,.
5. In a separate bowl combine flour, cocoa, baking powder and salt.
6. Add to egg mixture.
7. Stir in chopped nuts, if desired.
8. Pour into prepared Bundt pan.
9. Bake 25 minutes or until wooden pick inserted comes out slightly sticky.
10. Cool almost completely in pan before inverting onto serving plate.
11. Spread butter cream icing onto WARM cake so as it drizzles down sides.
12. Cut along fluted lines before serving.
13. NOTE: Very rich cake - make small servings.

Reviews

[rosie316]

These were very good. I took another reviewers advice and decreased the coffee to 2 teaspoons. I also used real butter. I did not have a bundt pan, so I used what the author said she normally uses... a 9x9 baking pan. The cake/brownies turned out pretty moist. I did not use nuts, but I did frosten it using my mothers home-made butter cream frosting recipe. Thank you for sharing your recipe. (Made for PAC - SPRING 2013)

[scancan]

This is the brownie cake I was looking for! It it very rich and moist the way a brownie should be without needing to be covered up with a frosting. I did decrease the amount of coffee as I did not want it to overwhelm the chocolate taste. I also found that it made a pretty small cake; it would definitely not serve 24, perhaps 8-10 small pieces so when I make this again I plan on doubling it!