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there is a cake that has been decorated to look like a person on the ground

Step 8: Remove 1/3 of the frosting (about 10 ounces) and add the cocoa powder and the rest of the cream to it, mixing just until it's smooth and creamy. Step 9: Assemble the cake by placing the first layer of brownie on a flat surface. Frost with the chocolate frosting and then place some brownie chunks on top.

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Spray a 10-inch Bundt Pan with nonstick cooking spray. To a large bowl, add cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes, or until lumps are mostly gone. Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

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Add 1 cup of granulated sugar to the pan, stirring constantly until the sugar melts and turns a dark brown color. Be careful not to let the sugar burn, as this can give your browning a bitter taste. Once the sugar has caramelized, carefully add 1 cup of water to the pan, stirring constantly to dissolve any hardened sugar.

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Directions. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.

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Mix in vanilla essence and citrus zest. Combine dry ingredients (flour, baking powder, cinnamon powder and nutmeg) in a separate bowl. Add the dry ingredients a little at a time to the stand mixer. Pour in the browning and molasses. Combine fully. Mix in the blended fruits. Butter two 10-inch cake pans.

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Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen.

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1. Before getting started, make sure you preheat your oven to 350 degrees. After that, get out a Bundt pan and spray it down with cooking spray (or use butter and flour). 2. With your equipment prepared, mix together your chocolate cake mix, brownie mix, eggs, water and oil in a large mixing bowl.

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Mix together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Set aside. In a large bowl, beat together the butter, oil, granulated sugar, and brown sugar for about 2-3 minutes using an electric mixer or a whisk until lighter in color. Beat in the eggs and vanilla, then the buttermilk.

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Instructions. Grease an 8-inch round springform cake tin with butter and line the bottom with baking or parchment paper. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth.

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Basically browning is burnt sugar and water. It's used to add deep colour to the traditional Christmas rum cake, also called Black Cake on most islands. Along with the soaked fruit it's what makes Black Cake dark. It can be also be used to darken gravy, as a result, the store-bought browning has salt in it. So, when using bottled browning.

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Preheat the oven to 350 degrees Fahrenheit. Prepare 3, 6 inch cake pans with cooking spray and line the bottoms with parchment paper. In a large bowl, melt the chocolate and butter together in the microwave in 30 second intervals, stirring after each time, until fully melted. Stir in the sugars until well combined.

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In a stand mixer bowl fitted with paddle attachment add the flour, sugar, brown sugar, baking soda, baking powder, and salt. Mix to combine. Add the browned butter and mix to for 15 seconds or until the mixture looks like coarse sand. Add the buttermilk and oil to the flour mixture. Mix on medium speed for 1 minute.

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Prep. Preheat oven to 325°F. Spray a 12-cup bundt pan with nonstick baking spray. Combine. In the bowl of a stand-up mixer, set on medium speed, beat butter (1 1/2 cups), brown sugar (2 cups), and granulated sugar (1 cup) for 4 minutes or until light and fluffy. Scrape down the sides of the bowl.

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Heat up the sugar on medium heat, until the sugar melts completely and changes from white to light brown caramel, then from light brown to very dark brown (almost black) color. Note: don't be tempted to stir it until the sugar has melted completely.If using brown sugar, the sugar will melt and turn dark brown faster than if using white sugar. 2.

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In a bowl using a hand or stand mixer with the whisk attachment, mix together the room temperature butter and cream cheese until smooth. Mix in the cocoa powder, followed by the powdered sugar one cup at a time. Mix in the vanilla and salt. If the frosting is too thick or dry, mix in 1-2 tablespoons of milk as needed.

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Preheat the oven to 350 F. Line an 8 or 9" square pan with parchment paper or grease and flour it. Sprinkle the sea salt into the butter and pour in the vanilla and whisk. Add the brown sugar and whisk for a full minute, the sugar should melt somewhat. Add one egg, then whisk for a full 60 seconds.