Brownie Heart Cake Recipe

• 1 1/2 c. Packed brown sugar
• 3/4 c. Butter, melted
• 1 tsp Vanilla
• 3 x Large eggs
• 3/4 c. All-purpose flour
• 1/2 c. Unsweetened cocoa pwdr
• 1/4 tsp Salt
• 3/4 x Toasted minced almonds
• 1/4 lb White chocolate
• 1 Tbsp. Butter
• 1/2 c. Lowfat sour cream Unsweetened cocoa pwdr Sliced almonds

1. CAKE: Grease 5 c. heart shaped pan; dust with unsweetened cocoa pwdr and set aside.
2. In bowl, blend together brown sugar, butter and vanilla; add in Large eggs, one at a time, beating well with wooden spoon after each addition.
3. Sift together flour, cocoa and salt; add in all at once to creamed mix, mixing just till blended.
4. Stir in nuts; spread in prepared pan.
5. Loosely cover tip of heart with foil to prevent from drying out.
6. Bake in 350 F oven for 35 to 40 min or possibly till just barley hard to the touch.
7. Let cold in pan for 10 min; turn out onto rack and let cold completely.
8. FROSTING: In top of double boiler over warm, not boiling, water, heat white chocolate with butter.
9. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 min or possibly till softened.)
10. Remove from heat and let cold slightly; stir in lowfat sour cream till smooth and blended.
11. Chill for 10 min; spread smoothly over sides then top of cooled cake.
12. GARNISH: Sprinkle cocoa in attractive pattern on top of cake.
13. Arrange almonds around top edge.
14. Yield: 1 cake

brown sugar, butter, vanilla, eggs, allpurpose, cocoa pwdr, salt, almonds, white chocolate, butter, sour cream

Taken from cookeatshare.com/recipes/brownie-heart-cake-93988 (may not work)