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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Celebration Coconut Cake.
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Toasted Coconut Cupcakes.
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Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.
Charles H
says:I add 1 cup of cake flour (cake mix boxes are smaller now) 3 1/2 oz chocolate pudding, replace water with chocolate milk, add 1 cup chopped pecans to the mix(toss with flour), add 1 cup pecans in bottom of bundt pan before adding the batter, Cook 325° for 1:15, turn oven off let the cake sit with door closed for 5-10 minutes, remove from oven let cake cool, pour chocolate ganache over cake…… very moist
Charles
says:I add 3 1/2 oz chocolate pudding to the recipe, I bake mines at 325° for 1:15 bundt pan, turn oven off with oven door close let it sit for 5-10 minutes , comes out really moist
Karen
says:I have two 6” bundt pans. Can I divide this cake so I can share one? We’re seniors and can’t eat a whole cake but I love to share with elderly neighbors. How would you adjust the baking time for the smaller pans? Thanks in advance for any help.
Lovefoodies
says:Hi Karen, try reducing the cook time by around 8-10 minutes and keep checking. That should do the trick!
Susan Logan
says:Does anyone know if high altitude adjustments are needed for this recipe? The recipe says not to follow box instructions, which do make adjustments for high altitude. I made this in Kansas and Colorado. In Colorado, there’s a trough in the cake. Still delicious, but seems to have a different consistency.
Lovefoodies
says:Hi Susan, sorry to find the cake wasn’t the same in high altitude. For the recipe where it says not to follow the box instructions, it was because a lot of people were adding ALL the ingredients stated on the box and also those in nanny’s recipe so you can imagine the ratios would be wrong!!
For the baking temperature / time, it is probably a good idea to take note of any recommendation for high altitudes and just keep an eye on the cake whilst it’s baking, just make sure you don’t follow any instructions for adding any of the other ingredients like egg etc that is on the box!
candi counts
says:I just made this brownie cake I live in Colorado springs and I adjusted the recipe instead of using 1 1/4 cups of water I didn’t add the 1/4 and used milk instead of water..and I added an additional 2 Table spoons of flour..kept everything else the same and the cooking time was only for about 45 mins It was enough for one bundt pan and 8 cupcakes
Polly Walker
says:I am trying this recipe with a GF cake mix and a GF brownie mix. I will let you know how it works out.
Polly Walker
says:I made this GF with a GF cake mix amd GF brownie mix. With the exact ingredient proportions as the original recipe. And it turned out great and was delicious!
I would include a photo but I do not see how.
Yvonne Sinchuk
says:Made this as directed came overflowed now I have an oven to clean
Ads are intrusive
says:Hate this website. So many ads it’s almost impossible to follow the blog post. I can get better recipes elsewhere.
Sheila
says:Made this recipe last night using the exact ingredients and it turned out great. It even looks just like her picture which is ever unusual because none of my recipes ever turn out just like there. I truly will be using this as a go too. After reading some of the remarks I was surprised mine did not over flow or under bake. I too used I leaf type Bundt pan and it was done in correct amount of time. Thank You so much for sharing your recipe, please continue to send me more.
Ruth Banes
says:This cake was delish. I only changed one ingredient, I put a box of instant chocolate pudding 3 1/2 oz box, jello brand. Awesome cake.
Christinefaith
says:I followed the recipe exactly, except I used 2% milk instead of water. I baked it at 350 degrees and it was done at 45 mins. It came out dry. ? Any suggestions???
teri farmer
says:you didn’t follow the recipe exactly if you used milk instead of water.
Mary
says:Easy to follow directions, family LOVED it!
Sarah J
says:Can this recipe work in round or square cake pans for a Grooms cake?
Patty
says:I make this cake all the time! I take it to every function. I substitute Starbucks Breakfast Blend for the water and Ghiradelli brownie mix and make a homemade caramel icing to drizzle over the cake. I make thus cake so often I buy the big box of Ghiradelli brownie mid at costco
The last two events I made this cake for were auctions and the cakes went for $100 each!
Holly
says:I’m making this recipe right now for the first time!
Patty – that sounds so amazing! Would you be willing to share your homemade Caramel icing? I would love to try it with this recipe!
Thanks!
Lovefoodies
says:Hi Holly, Thanks for writing in. Just in case Patty doesn’t reply (not everyone chooses to get a notification on the comments!), we have a fabulous caramel icing recipe here, (just head straight to the icing part of the cake recipe). https://lovefoodies.com/caris-oatmeal-cake-and-caramel-icing/ . It’s all homemade and very popular. The quantity in the recipe will need to be halved as I think it will be way too much for a bundt cake. Hope that helps and happy baking!
Tanya
says:This is my go to chocolate cake, I’ve tweaked it a few ways to make it my own, like adding an egg, using milk instead of water (even chocolate milk), and butter instead of oil. I make ganache also instead of store bought icing, I get rave reviews. Never dry and doesn’t overflow. Love this cake.
Claudia
says:This cake was very delicious! Very moist! Will definitely be making again.