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By Root 1166 0

It was an idea that came to me as I was retesting the chocolate chip cookie dough cupcakes. Begin with a roll of refrigerated brownie dough and either a yellow or butter recipe golden cake mix. A milk chocolate glaze tops the baked cake, and you can press chopped pecans into the glaze as it cools, if you like. Or, if you’re in a hurry, forgo the glaze and dust the top of the cake with confectioners’ sugar. Most of the other ingredients should be right on your pantry shelf.

serves:

12 to 16

prep:

25 minutes (see Note)

bake:

55 to 60 minutes

cool:

45 to 60 minutes

For the cake

1 roll (16.5 ounces) refrigerated brownie dough

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain yellow, vanilla, or 1 package (18.5 ounces) plain butter recipe golden cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1¼ cups milk

½ cup vegetable oil

4 large eggs

2 teaspoons pure vanilla extract

For the milk chocolate glaze

1 cup (6 ounces) milk chocolate chips

4 tablespoons (½ stick) butter

2 tablespoons light corn syrup

1. Make the cake: Place the roll of brownies in the freezer for at least 1 hour before using.

2. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

3. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined. Set the bowl of batter aside.

4. Remove the roll of brownie dough from the freezer. Unwrap and slice the roll into fourths lengthwise. Then slice each strip into about 14 pieces. Work quickly because the dough will thaw quickly. There should be about 56 half-inch pieces. Fold the pieces of dough into the cake batter until they are well distributed. Pour the batter into the prepared tube pan, smoothing the top with the rubber spatula, and place the pan in the oven.

5. Bake the cake until it is just starting to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer the tube pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the pan and shake the pan gently. Invert the cake onto a wire rack, then invert it again onto another rack so that the cake is right side up. Let the cake cool completely, 25 to 30 minutes longer.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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6. Meanwhile, make the glaze: Place the chocolate chips, butter, and corn syrup in a large microwave-safe glass bowl and place it in the microwave oven on high power for 1 to 1½ minutes. Remove the bowl from the oven and stir the glaze with a wire whisk until the butter and chocolate have melted and the glaze is smooth and spreadable. Slide the cake onto a serving plate, pour the glaze over the top of the cooled cake. Let the glaze set for 10 to 15 minutes, then slice and serve the cake.

Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to four days or for up to one week in the refrigerator. Freeze the cake, wrapped in aluminum