Triple-Layer Brownie Cake

A nice way to satisfy chocolate lovers.

1-1/2 cups butter
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1-1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/3 teaspoons salt

 

In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Stir in sugar. Transfer to a large mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour and salt; stir into chocolate mixture.

Pour onto three greased and floured 9 inch round baking pans. Bake at 350 degrees for 23-2 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire racks to cool completely.

Then with the Squeeze n’ Easy Gourmet Belgian Chocolate Custard Frosting, frost between layers and over the top and sides of cake. Sprinkle with grated chocolate in center for the finishing touch. Store in refrigerator. Yields: 16-20 servings.