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Creamy Chocolate Brownie Cake

Ingredients

  • Batter:
  • 1 cup (250 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) cocoa
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 can (354 mL) Carnation Regular, 2% or Fat Free Evaporated Milk (set aside remaining for sauce)
  • 1 egg
  • 3 tbsp (45 mL) butter, melted
  • 1 tsp (5 mL) vanilla extract
  • Sauce:
  • 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) cocoa
  • Remaining (of the can) Carnation Regular, 2% or Fat Free Evaporated Milk, hot

Directions

1.  Preheat oven to 350°F (180°C). Grease an 8” (2 L) baking dish.
2.  Batter: Sift flour, sugar, cocoa, baking powder and salt in medium mixing bowl. Stir in evaporated milk, egg, butter and vanilla. Spread in prepared baking dish.
3. Sauce: Whisk together sugars, cocoa and hot evaporated milk (steaming hot but not boiled). Pour milk mixture over batter.
4.  Bake in preheated oven 22 – 25 minutes.  Center will be very saucy. Cool on wire cooling rack 30 minutes before serving. Serve with whipped cream or ice cream.
Tips:
•If you have leftovers you can simply reheat before serving.
•Sauce will sink to bottom as it bakes.
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Related Recipes

Creamy Chocolate Brownie Cake

Ingredients

  • Batter:
  • 1 cup (250 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) cocoa
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 can (354 mL) Carnation Regular, 2% or Fat Free Evaporated Milk (set aside remaining for sauce)
  • 1 egg
  • 3 tbsp (45 mL) butter, melted
  • 1 tsp (5 mL) vanilla extract
  • Sauce:
  • 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) cocoa
  • Remaining (of the can) Carnation Regular, 2% or Fat Free Evaporated Milk, hot

Directions

1.  Preheat oven to 350°F (180°C). Grease an 8” (2 L) baking dish.
2.  Batter: Sift flour, sugar, cocoa, baking powder and salt in medium mixing bowl. Stir in evaporated milk, egg, butter and vanilla. Spread in prepared baking dish.
3. Sauce: Whisk together sugars, cocoa and hot evaporated milk (steaming hot but not boiled). Pour milk mixture over batter.
4.  Bake in preheated oven 22 – 25 minutes.  Center will be very saucy. Cool on wire cooling rack 30 minutes before serving. Serve with whipped cream or ice cream.
Tips:
•If you have leftovers you can simply reheat before serving.
•Sauce will sink to bottom as it bakes.