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Crystal_Ann Posted April 21, 2006 02:47 PM
Brownie Chunk Punt Cake
Cake
4 cups cake flour
1 Tbsp baking powder
1 tsp. salt
2 cups butter, at room temperature
1-1/2 cups sugar
6 eggs
1-1/2 tsp. vanilla extract
2/3 cup buttermilk
1/2 cups mini chocolate chips
Half of 18-oz package of refrigerated brownie dough, each piece quartered
Glaze
1/3 cup light corn syrup
2/3 cup confectioners sugar
8-oz semi sweet chocolate, chopped
Cookies
3 Tbsp all purpose flour
1/4 pkg. 18-oz refrigerated sugar cookie dough
Canned Chocolate Frosting
Canned Vanilla Frosting, tinted with food colouring
Cake: Preheat oven to 350 F. Butter and flour 12 cup Bundt Pan. Mix first three ingredients. At medium speed beat butter and sugar until fluffy. Reduce speed to low, beat in eggs and vanilla. Alternately beat in flour mixture and buttermilk. Increase speed to medium; beat 1 minute. Stir in chips. Fold in brownie dough. Pour into pan.
Glaze: In pot over low heat combine 1/3 cup water, corn syrup and sugar; bring to simmer. Simmer, stirring occasionally, until sugar is dissolved. Remove from heat; add chocolate without stirring. Let stand three minutes, stir until smooth. Cool. Pour over cake.
Cookies: Knead flour into dough. Between floured sheets of wax paper roll out to1/4 thickness. Slice onto baking sheets Freeze until firm, 10 minutes. With knife cut out 2 1/4-wide footballs and pennants. Place on ungreased baking sheet 2 apart. Insert toothpick into 1 side of each cookie. Freeze 10 minutes. Bake 8 minutes or until lightly browned. Cool on rack. Decorate with frosting's; insert into cakes.
Brownie Chunk Punt Cake
Cake
4 cups cake flour
1 Tbsp baking powder
1 tsp. salt
2 cups butter, at room temperature
1-1/2 cups sugar
6 eggs
1-1/2 tsp. vanilla extract
2/3 cup buttermilk
1/2 cups mini chocolate chips
Half of 18-oz package of refrigerated brownie dough, each piece quartered
Glaze
1/3 cup light corn syrup
2/3 cup confectioners sugar
8-oz semi sweet chocolate, chopped
Cookies
3 Tbsp all purpose flour
1/4 pkg. 18-oz refrigerated sugar cookie dough
Canned Chocolate Frosting
Canned Vanilla Frosting, tinted with food colouring
Cake: Preheat oven to 350 F. Butter and flour 12 cup Bundt Pan. Mix first three ingredients. At medium speed beat butter and sugar until fluffy. Reduce speed to low, beat in eggs and vanilla. Alternately beat in flour mixture and buttermilk. Increase speed to medium; beat 1 minute. Stir in chips. Fold in brownie dough. Pour into pan.
Glaze: In pot over low heat combine 1/3 cup water, corn syrup and sugar; bring to simmer. Simmer, stirring occasionally, until sugar is dissolved. Remove from heat; add chocolate without stirring. Let stand three minutes, stir until smooth. Cool. Pour over cake.
Cookies: Knead flour into dough. Between floured sheets of wax paper roll out to1/4 thickness. Slice onto baking sheets Freeze until firm, 10 minutes. With knife cut out 2 1/4-wide footballs and pennants. Place on ungreased baking sheet 2 apart. Insert toothpick into 1 side of each cookie. Freeze 10 minutes. Bake 8 minutes or until lightly browned. Cool on rack. Decorate with frosting's; insert into cakes.