Brownie  cake  with  vanilla  buttercream

Big birthday celebrations weren't usually the case at our house growing up. But this cake was one of the several things my Mom would cook to make my sisters and I feel special. My mom made this cake for me on my 12th birthday. She took a box of brownie mix (Betty Crocker most likely), some vanilla icing (probably Betty Crocker too) and made this amazing brownie cake. It was and still is my favorite dessert that she has ever made. My version is made from scratch and has the addition of fresh sliced strawberries.....yum.

Makes about 10 servings

For the Brownies
8 oz of semisweet chocolate
2 sticks of butter (unsalted)
5 large eggs
1 & 1/2 cups of sugar
2 teaspoons of vanilla
1/2 cup of flour
1/2 cup of cocoa powder (unsweetened)
1/2 teaspoon of salt

For the Vanilla Buttercream
1 teaspoon of vanilla
2 sticks of butter (unsalted and at room temperature)
3 to 4 cups of powdered sugar (depending on how sweet you like your buttercream)

Additions
Fresh sliced strawberries
Parchment paper

Let's work on the brownies first. When I first made this recipe some years ago I didn't realize at the time just how easy brownies were to make. Place the butter and the chocolate in a stove proof bowl on top of a pot of low simmering water. The goal is to slowly melt the butter and the chocolate until smooth. This should take about 5 minutes.

Once the chocolate mixture has melted remove the bowl from the heat and add in the sugar whisking it until smooth.

Now add in your eggs one at a time whisking until smooth between each addition. Then add in the vanilla and flour.

Then the salt. Whisk again until smooth. Now add in the cocoa powder and whisk again until smooth.

Preheat your oven to 350 degrees. I am using two 8" cake pans. Butter the bottom of your pans and line each one with parchment paper. You can also flour each pan lightly which will help with removing the cake layers once they have finished cooling.

Pour the brownie batter into the cake pans and bake them for 30-35 minutes or until an inserted toothpick comes out clean.

While the brownie cake layers cool we can work on the vanilla buttercream. In a mixer or in a large bowl add in the soft butter and powdered sugar. I have made buttercream several times and some of my family members don't like it too sweet so you can easily adjust the amount of powdered sugar depending on who will be enjoying your cake. Blend it until smooth, about a minute. Then add in the vanilla and blend the buttercream again once more. You can use the buttercream right away or you can place it in the fridge, covered, for about 3 days. When you are ready to use it place it in the microwave for about 10 seconds at a time or until it is soft and pliable.

Set your first brownie cake layer down on a platter. Then add some buttercream on top.

Place the 2nd layer of the cake on top then add more buttercream and some fresh sliced strawberries.

Bon appetit!

Thanks Mom :)