Milk Chocolate Brownie Cake
This simple, decadent milk chocolate brownie cake has only five ingredients! You use two box mixes to make it, and you would never know. It’s absolutely delicious and so easy!
WHY THIS CAKE IS SO EASY
You’re not going to believe this but you take two boxed mixes and combine them to make this delicious chocolate cake. Who knew that a chocolate cake mix and a brownie mix would make such a decadent treat but, here we are! It’s hard to believe that it is so simple but it is.
KEY INGREDIENTS
- Betty Crocker Super Moist Milk Chocolate Cake Mix
- Betty Crocker Supreme Original Brownie Mix (with a pouch of chocolate syrup)
- Eggs
- Vegetable oil
- Water
SWAPS
We have only made this with the Betty Crocker cake mix and brownie mix, but I’m sure you could use a different brand. You can also add any type of frosting to this cake. To make it super simple, use a store-bought frosting. You could easily skip it all together and sprinkle it with powdered sugar. We like this frosting.
HOW TO MAKE
- Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick spray and set aside. In a large bowl, combine the dry cake mix, dry brownie mix, eggs, water, and oil. Mix well with a spoon or whisk. Add the pouch of chocolate syrup. Pour the mixture into the greased bundt pan. Cook for 48-52 minutes or until the center tests done.
- Let cool for 10-12 minutes and then remove from pan. Once the cake is cooled, add your frosting.
Milk Chocolate Brownie Cake
Ingredients
- 1 (15.25 ounce) Betty Crocker Super Moist Milk Chocolate Cake Mix
- 1 (15.25 ounce) Betty Crocker Supreme Original Brownie Mix (with pouch of chocolate syrup)
- 4 large eggs
- 1 cup of vegetable oil
- 1 1/4 cups of water
Instructions
- Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick spray and set aside. In a large bowl, combine the dry cake mix, dry brownie mix, eggs, water, and oil. Mix well with a spoon or whisk. Add the pouch of chocolate syrup.
- Pour the mixture into the greased bundt pan. Cook for 48-52 minutes or until the center tests done.
- Let cool for 10-12 minutes and then remove from pan.
- Once the cake is cooled, add your frosting.
Notes
HOW TO STORE
This cake is fine at room temperature for a day or two, but then place it in the refrigerator, and it should keep for a total of four days.
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This is a wonderful recipe. My family sure enjoys this brownie cake.
Hi Catherine,
Pure plain cocoa powder will always be unsweetened. Some manufacturers may add sugar and call it sweetened cocoa powder. This is especially common for powders used for making chocolate milk. You can use unsweetned and I’m sure it will be fine. 🙂
Hi Billie, As stated in the recipe, this is more of a mousse, not a frosting. It will not set up like a frosting. You can certainly just use our classic chocolate frosting. If you do so, I would cut it in half. Hope that helps you!