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Print this Recipe    Brownie Heart

Brownie Heart Cake

1 1/2 cups packed brown sugar
3/4 cup butter, melted
1 tsp vanilla
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3/4 toasted chopped almonds

1/4 lb white chocolate
1 Tbsp butter
1/2 cup sour cream

unsweetened cocoa powder
sliced almonds

Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder
and set aside. In bowl, blend together brown sugar, butter and
vanilla; add eggs, one at a time, beating well with wooden spoon
after each addition.

Sift together flour, cocoa and salt; add all at once to creamed
mixture, mixing just until blended. Stir in nuts; spread in prepared
pan. Loosely cover tip of heart with foil to prevent from drying
out. Bake in 350F oven for 35 to 40 minutes or until just barely
firm to the touch. Let cool in pan for 10 minutes; turn out onto
rack and let cool completely.

In top of double boiler over hot, not boiling, water, melt white
chocolate with butter. (Alternatively, in microwaveable dish,
microwave at Medium/50% for 1 to 2 minutes or until softened.)
Remove from heat and let cool slightly; stir in sour cream until
smooth and blended. Refrigerate for 10 minutes; spread smoothly
over sides then top of cooled cake.

Sprinkle cocoa in attractive pattern on top of cake. Arrange
almonds around top edge. Yield: 1 cake


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