Thursday, August 1, 2013

Brownie Whoopie Pie Cake with Salted Caramel Buttercream

Now.... if any of you know me... or have been in my kitchen... or both, then you know that this Robin Egg Blue is my favorite color. I own a coffee maker, a hand held beater, and a toaster this color. Along with our serving set having this shade of blue in it's color scheme. I have been DYING to get a stand mixer for about 5-6 years now, ever since I bought my mom one for Christmas. Being a college student and working full time to while I was in college, I could never afford one.

But here's my chance. I could win this beaut. Look at her. Isn't she gorgeous?

So Kristan at Confessions of a Cookbook Queen & Shelly at Cookes and Cups
are doing a Creative Recipe Contest. The rules were simple (almost too simple!), I just had to find a recipe on one of their blogs, and change it up.

My mind immediately went running into my recipe ideas inside my head. Birthday cake? Chocolate? Brownie? Whoopie Pie? Cake Pops? What do I make?!

But then I came across this pretty little thang. Whoopie Pie Cake Oh yes. I can do that.

Well? What am I waiting for? Here we go!

Brownie Whoopie Pie Cake with Salted Caramel Buttercream

(adapted from Whoopie Pie Cake)

For the Cake - 
1 Box Family Size Brownie Mix
1/4 C water
2/3 C vegetable oil
3 eggs
1/2 C semi-sweet chocolate chips

For the Buttercream - 
1 C unsalted butter
2 C powdered sugar
1/4 tsp salt
1/4 C caramel (see my recipe, here)

For the Ganache - 
1/2 C heavy cream
1 C semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Grease a 9" round baking pan and set aside.

2. Mix the brownie mix, water, vegetable oil and eggs together until fully incorporated. Stir in the chocolate chips. Pour into the greased pan and bake for 38-40 minutes or until a toothpick inserted 2 inches from the side comes out clean. Let cool completely.

3. For the buttercream, beat the butter in a bowl until creamy, add in powdered sugar and salt until well combined. Finally add in the caramel and mix well. If it's too soft, place in the fridge for 20 minutes until thickened.

4. Once the brownie cake is cooled, turn over onto a rack and cut in half. Spread buttercream onto bottom brownie piece and then place the top piece back on. You have a sandwich!

5. For the ganache, bring the heavy cream to just barely boiling, add in chocolate chips, take off the heat and stir stir stir. Pour on top of the brownie cake and spread over to create a nice top coat.  

I am entering this Brownie Whoopie Pie Cake with Salted Caramel Buttercream in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!

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