I hope everyone had a good weekend. It was hot as blazes on Sunday:
It’s August in South Dakota, I know. Come January, I’m going to be begging for a day even half this warm!
In spite of the heat, I decided to fire up the oven anyway. I wanted some sort of dessert, since the cookie bars I made on Wednesday are now long gone. I’ve been lacking in inspiration as of late, so I flipped through several cookbooks until I found a recipe incorporating ingredients I already had on-hand (this is our last month of being completely broke due to daycare, but we are that broke that there’s no money in the budget for anything till one of us gets paid again).
Nutty Brownie Cake. It’s from my Cincinnati cookbook that my friend Barbee got me as a going-away-to-South-Dakota present. I haven’t yet made half the recipes in it I’ve bookmarked over the years, but those I have made have been GREAT. And this one?
This was no exception. Rich, chocolatey, and nutty. The recipe calls for what I’m assuming is a caramel-ish frosting, but I opted not to make it. I thought some simple sweetened whipped cream would suffice.
1 1/2 C all-purpose flour minus 3 Tbsp. (or 1 1/2 C cake flour)
1 1/4 C sugar
2 tsp. baking powder
3/4 tsp. salt
1/4 C + 2 Tbsp. cocoa
1/3 C shortening
3/4 C milk
1/2 C chopped pecans
1 C heavy cream
1 Tbsp. vanilla bean paste
2 Tbsp. sugar
Preheat the oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cocoa. Add the shortening and 1/2 C milk and mix on low speed for 2 minutes. Add the eggs and the rest of the milk, and beat for 2 more minutes. Fold in pecan pieces.
Spread the batter into the prepared pan and bake 35-45 minutes (my oven took 45 minutes), or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a chilled mixing bowl, whip the cream, vanilla bean paste and sugar until thick and spreadable. Cut the cake into 9 pieces, and serve dolloped with whipped cream.