Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lovers. This is also freezer-friendly if you wanted to make it into portions or make it ahead for a party!
Nanny's Chocolate Fudge Brownie Cake! Oh boy!
This is one of Nanny Pat's treasured 'keeper' recipes and here's what Nanny has to say about her recipe;
"This cake will take care of anyone's chocolate craving. The cake is dense but not heavy, and not overly sweet. I have marked it "Keeper".
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These photos are ones I made for a Birthday special cake (my favorite Birthday Cake.....would make it in a tube pan, and frost with homemade white Buttercream Frosting). But birthday or not, it is perfect as is....XOXO Nanny."
Nanny's Chocolate Fudge Brownie Cake is certainly very popular, with over 1 million shares across social media, you can rest assured, this cake will be a hit when you serve it up.
It's perfect for parties, potlucks, Christmas and Thanksgiving time, Easter.. in fact, any time!
NOTES
We have had a few comments from our readers who have said some of the batter spilled over in the oven. Please please make sure you DO NOT NO NO NO use the ingredients listed on the box mixes, just the ingredients listed below.
Then you should be absolutely fine with no chocolate fudge volcanic eruptions happening in your oven!
Some of our readers have made this just on its own, some have added the frosting and others have made up their own frosting recipe. Whichever way you decide to make this, please enjoy!
And if you're baking for just one or two people, why not cut the cake into slices and wrap individually and freeze. At least you'll have a nice little supply of nanny's cake to hand when you get that craving!
In the photo below, Nanny's sliced some of her chocolate fudge brownie cake and put in boxes to take for friends. Of course, they all loved it!
Last week I made nanny's chocolate fudge brownie cake but added an Easter touch to it. I was going to a school reunion and since it's coming up to Easter I thought what better than to bring a cake along for my old school friends to enjoy!
The photo below just gives you an idea of how you can decorate it for any occasion, Easter included!
Note: you do need to make sure the little chocolate eggs have set into the frosting before transferring to a plate/container otherwise they will roll off if the frosting is still wet!
Here's Nanny's chocolate fudge cake made by one of our readers, made this for her son's 14th birthday, like a UFO Spaceship. It looks great!
Prep Time
10 Min
Cook Time
55 Min
Serves
8
Ingredients
1 box chocolate cake mix (I used Betty Crocker's Choc. Fudge 15.25 oz.)
1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.)
4 eggs
1 ¼ cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing
Instructions
1. Preheat oven to 350 F. Grease and lightly flour a 10-inch bundt pan ( I use Baker's Joy spray).
NOTE
Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
2. In a bowl add the cake mix, brownie mix, oil eggs, and water.
Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean.
***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
The photo below is when I baked Nanny's chocolate fudge brownie cake, I didn't use a toothpick but a cake skewer. So cute!
3. Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to a serving plate.
4. In a small bowl, add ½ tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
Below is a photo of a slice of Nanny's cake when I baked it. It is very rich so you only need a thin slice!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a couple more lovely classic Birthday Cake recipes we can recommend, and so popular too!
Birthday Cake by Liv For Cake
and Best Yellow Birthday Cake Recipe with a Mocha Frosting by Serena Bakes Simply From Scratch. Be sure to check those 2 out!
Have you tried Nanny's Best Chocolate Brownie Muffins yet? They're really good!
Recipe Card
Nanny’s Chocolate Fudge Brownie Cake
Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.This is also freezer friendly if you wanted to make into portions or make ahead for a party!
Ingredients
- 1 box chocolate cake mix, I used Betty Crocker's Choc. Fudge 15.25 .
- 1 box fudge brownie mix, I used Duncan Hines Decadent Brownies 17.6 .
- 4 eggs
- 1 ¼ cups water
- 1 cup oil
- 1 can Pillsbury chocolate fudge cake icing
Instructions
- Preheat oven to 350 F. Grease and lightly flour a 10 inch bundt pan ( I use Baker's Joy spray).
- ***NOTE: Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
- In a bowl add the cake mix, brownie mix, oil eggs, and water. Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean. ***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
- Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
- In a small bowl, add ½ tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
Notes
***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
-
Nordic Ware Platinum Collection Anniversary Bundt Pan
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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
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Nordic Ware Deluxe Bundt Cake Keeper
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 105mgSodium: 165mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 5g
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Beverly.
says:Tried this Recipe last night it was delicious ?. I added crushed walnuts to the drizzle Looking forward to the next holiday. ( can’t afford to have this cake around the house any other time or my weight loss will be in vain. ) May try the milk chocolate or Carmel drizzle next rime.
Thanks for sharing this great recipe
Stephanie
says:I wasnt sure if I should use the fudge packet that came with the brownie mix. (I bought the exact one you suggested). Did you use it or discard it? I also did not put all of the batter in the Bundt pan and I’m so glad I dad that because I’m sure it would have overflowed lol. I’m sure it just depends on the Bundt pan. I put the rest of the batter in a tiny loaf pan and I filled it haha. It’s overflowing like crazy! I’m glad I put a sheet pan under it! I’m hoping it turns out! I’ll let you know! ? I love trying new things!
Debbie Harper
says:I honestly have not tried your Nanny’s Chocolate Fudge Cake as of to date but will. I do have a question: have you used
Pillsbury sugar free cake mix and the sugar free brownie mix? I never can find the chocolate cake mix and was wondering about using the yellow one plus brownie mix and adding 3-4 tblsp of cocoa for more of a chocolate flavor and add 1 tsp of vanilla?
Thank you.
Helen Carrier
says:I made this cake in tube pan (not bundt) and had no spillage. I made my own chocolate fudge icing and it was perfect. I also used chocolate fudge cake mix and chocolate fudge brownie mix. I think it makes it more moist than regular chocolate cake and brownie mix. If too dry try s bit less wayer and a bit more oil.
Martha
says:I am not sure what I did wrong and have been baking for years. The ingredients for this cake was simple enough. I baked 60 minutes, cooled five minutes, removed cake from pan but when I did the inside chocolate poured out but the cake stayed in place. It was like it was a cyst. So I put the cake back into the oven for 15 more minutes but guess that was way too long being that most of the inside had run out. I could have had my onwn comical baling sitcom.
I used a Bundt pan but it was one of those fancy leaf designs and I didn’t use the cake or fudge brownie brands you mentioned.
I can’t imagine what went wrong, unless my oven is not working correctly.
Has this happened to anyone else?
Melanie
says:The same happened to me! Thought I was just stupud..
Tami
says:OMG, I will only ever use this recipe for any chocolate cake I ever bake again! It is delicious and soooo easy! Thanks!
Aleta
says:Can I use red velvet cake mix instead of chocolate.?
Ruth
says:I did the recipe exactly as you stated and after 25 minutes of baking time it was spilling all over my oven.
Vicki Baker
says:This cake is very good, I added pecans and sprinkled sugar sprinkles on the top for that little extra of YUMMY!!!!
Lisa
says:I made this for thanksgiving. It was a hit! My son thought i bought it so they were all really impressed! Thank you !
karina
says:can i use an 8 x 8 square pan or is that too small?
Lovefoodies
says:Hi Karina, it will be a bit small but if you have left over batter you can always put it in some cupcake/muffin liners and bake those for around 12-15 minutes so you don’t waste the batter
Judy
says:I made this for a brunch. WOW ! They didn’t even leave crumbs. It was moist and as bsolutely delicious !
Regina S
says:I’ve made this cake several times and even used a min bundt pan and each time it seems more delicious. Thank you for this great recipe!
Maria
says:Are you supposed to mix by hand or with a handheld mixer? How many minutes are you supposed to mix together, or do you mix just until blended?
HEIDI
says:I was wondering the same thing.
Judi
says:Do you mix by hand or with an electric mixer?
Lovefoodies
says:Hi Judi, do whichever way suits you. It will be perfect either way!
Edith R.
says:1- I love moist cakes & fudgy brownies but some of the comments below states this turned out to be dry. Was it baked too long? Or does it need another ingredient to make it moist? Please advise. 2- Also, I want to make this in a 9×13 pan instead, do U know about how long it’ll take? Thank U in advance :-)