Black Forest Brownie Cake

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  • Yield: 8 to 10 servings
  • Prep Time:  15 minutes
  • Bake Time: 30 to 40 minutes

Ingredients

  • 1/2 cup butter
  • 2/3 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 eggs
  • 2 ounces unsweetened chocolate melted
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts
  • Sweetened whipped cream OR whipped topping
  • 1 can (19 to 21 fl oz) cherry pie filling

Directions

  • Preheat oven to 325°F.
  • Cream butter and sugar together in a large mixing bowl. Add corn syrup and vanilla. Beat in eggs and chocolate.
  • Whisk flour, cocoa, baking powder and salt in small bowl. Stir into butter mixture. Fold in walnuts, reserving 1 tablespoon for garnish. Spread batter in a greased and floured 8 OR 9-inch round cake pan.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan; cool completely.
  • Spoon whipped cream around edge of cake. Fill center with pie filling. Garnish with remaining walnuts.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Black Forest Brownie Cake

  • Yield: 8 to 10 servings
  • Prep Time:  15 minutes
  • Bake Time: 30 to 40 minutes

Ingredients

  • 1/2 cup butter
  • 2/3 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 eggs
  • 2 ounces unsweetened chocolate melted
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts
  • Sweetened whipped cream OR whipped topping
  • 1 can (19 to 21 fl oz) cherry pie filling

Directions

  • Preheat oven to 325°F.
  • Cream butter and sugar together in a large mixing bowl. Add corn syrup and vanilla. Beat in eggs and chocolate.
  • Whisk flour, cocoa, baking powder and salt in small bowl. Stir into butter mixture. Fold in walnuts, reserving 1 tablespoon for garnish. Spread batter in a greased and floured 8 OR 9-inch round cake pan.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan; cool completely.
  • Spoon whipped cream around edge of cake. Fill center with pie filling. Garnish with remaining walnuts.