This layered white cake with cream cheese frosting would be delicious on its own, but a secret hidden layer takes it right over the top. Vintage Cake is a cake mix recipe for fluffy, moist white cake sitting atop a layer of decadent brownies soaked in a chocolate sauce. The combination of fluffy cake with rich chocolate in this cake will have everyone going back for seconds. Plus, it uses cake mix and brownie mix for shortcut. If you ever go to the trouble to make this wonderful cake you will make it again and again.
Ingredients For The Vintage Cake
1. 1 box white cake mix
2. 1 box brownie mix
3. 2 squares (2 ounces) semisweet chocolate, finely chopped
4. 7 ounces sweetened condensed milk (half of a 14-ounce can)
Cream Cheese Frosting:1 8-ounce package cream cheese, room temperature1/2 cup unsalted butter, room temperature1 teaspoon vanilla extract4 cups confectioner's sugar1/4 cup milk
Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Bake the cakes by the directions on the box.
Allow cakes to cool to room temperature.Prepare brownies as directed, baking in a 9-inch round cake pan.
To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).
While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.
Meanwhile, make the cream cheese frosting.
Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using a spatula.
Add the second white cake layer and cover the cake in a layer of cream cheese frosting.
Chill the cake until ready to serve.
To make the frosting:
Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
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