Brownie Heart Cake

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Ready In:
1hr 17mins
Ingredients:
13
Yields:
1 Large cake
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ingredients

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directions

  • CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa
  • powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
  • Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended.
  • Stir in nuts; spread in prepared pan.
  • Loosely cover tip of heart with foil to prevent from drying out. Bake in 350xF oven for 35 to 40 minutes or until just barley firm to the touch.
  • Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
  • FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter.
  • (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended.
  • Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.

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