Brownie on the bottom, marble cake in the middle and chocolate almond frosting on top. There’s nothing ‘square’ about them!
Brownie Layer:
- 1 pkg. Duncan Hines® Dark Chocolate Brownie Mix
- 1 large egg
- 1/3 cup coffee
- 1/3 cup vegetable oil
Cake Layer:
- 1 pkg. Duncan Hines® Fudge Marble Cake Mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1¼ cups water
- 1 can Duncan Hines® Frosting Creations™ Frosting Starter
- 1 packet Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix
- Preheat oven to 350°F. Grease and flour a 9" x 13" pan.
- Mix Duncan Hines® Dark Chocolate Brownie Mix, egg, coffee and vegetable oil. Pour brownie batter into pan and smooth into an even layer.
- Prepare fudge marble cake batter as directed on package. You will have 1 bowl of vanilla batter and 1 bowl of chocolate batter.
- Spread 3 cups of the vanilla batter on top of brownie layer.
- Use up to three-quarters of chocolate batter, dropping it by spoonfuls on top of vanilla cake batter.
- Using the tip of a knife, swirl chocolate batter into vanilla batter. Take care not to swirl into the brownie batter.
- Bake 30 to 35 minutes or until toothpick inserted into cake comes out clean.
- Let cake cool completely.
- Pour packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Frost top of cake with the Chocolate Almond frosting you just created.
- Chill for 30 minutes. Cut into squares and serve.
Tip:
- You can achieve bakery quality squares by chilling the dessert first. Use a sharp knife to cut them, wiping the knife clean between each cut.
How it Works Video
See how easy it is to use Duncan Hines® Frosting Creations™ Mixes.
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Rating:
pamela.mulac (1 discussion) on Oct 3, 2012 at 01:40 AM
Pammulac. Suggest using metal pan and cooking up to 12 oe
Comment by: pamela.mulac (1 discussion) on Oct 3, 2012 at 01:47 AM
I meant cooking 12-14 minutes longer if you use all the cake dough ( which could be the gooey middle problem). Then I shortened the whole cooling time by putting the pan in the freezer after initial 10 minutes cooling on awaking rack. Also adding a little fresh almond extract to the frosting mix really intensifies the flavours!
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tammysener (1 discussion) on Jul 11, 2012 at 11:18 AM
Please help...I didn't purchase the "frosting starter"; however, I DID purchase the chocolate almond flavor envelope. (I wasn't able to find the starter can) can I substitue "chocolate fudge or butter cream icing" & add the flavor packet to either of those? Or should I just omit the flavor envelope all together & just use the chocolate fudge icing?
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elise.cohen.9 (1 discussion) on May 31, 2012 at 05:18 PM
There does seem to be a mistake in the recipe, because it says, quoting all of instruction #5, "Use up to three-quarters of chocolate batter, dropping it by spoonfuls on top of vanilla cake batter." However, I infer that you use all of the chocolate cake batter you've mixed up according to the cake mix instructions. I also found that mine was still liquid in the center at 35 minutes, even though normally my oven cooks right at the lower end of instructions, so I switched it to convect bake and gave it about another 12 minutes total and it finished baking without burning (about 47 minutes total baking).
Comment by: elise.cohen.9 (1 discussion) on May 31, 2012 at 05:19 PM
If I wasn't clear, my question is why you would bother using "up to three-quarters" of the chocolate cake batter, rather than the whole amount; do you discard the last 1/4 cup of chocolate cake batter? You never use it. It doesn't seem like 1/4 cup of batter is going to make a big difference.
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Taste of HEAVEN (2 discussions) on Mar 31, 2012 at 10:12 PM
made these the other day. turned out pretty good. it seemed to be even better after its been refrigerated for an hour or so.
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jan.golden (1 discussion) on Mar 5, 2012 at 03:02 PM
I made these this weekend and they are so good! It looks like it would be too sweet, but somehow all the flavors come together. My family loved it!
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Bekka (1 discussion) on Feb 25, 2012 at 12:44 PM
This recipe doesn't make sense. First you pour the batter into a pan and smooth it in an even layer. Next you put the vanilla layer over that. That much is clear. But where are you getting the up to 3/4 of the chocolate batter to drop on top of the vanilla layer? You just put the whole chocolate batch in the bottom of the pan and smoothed it.
Comment by: cmath35096@comcast.n (no discussions) on Feb 25, 2012 at 02:33 PM
Bekka, The marble cake mix has one vanilla pouch and one chocolate pouch. The bottom layer is your brownie mix.
Comment by: patty.urban.56 (no discussions) on May 9, 2012 at 08:05 AM
Bekka, did you read the instructions?? you use a brownie mix for the bottoom layer, not the chocolate part of the marble cake..
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Love3570 (3 discussions) on Feb 24, 2012 at 06:04 PM
This looks like alot of fun and DELICIOUS !
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Christine Mlinek (315 discussions) on Feb 17, 2012 at 07:28 PM
oooooooh, this one too will be fun fun fun
