Brownie Lasagna

  • Yield : 6 to 8 servings
  • Cook Time : 35m
  • Ready In : 5m
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  • Nonstick cooking spray, for the pan
  • One 15.25-ounce box devil's food cake mix, such as Duncan Hines
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 8 ounces cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • Chocolate syrup, for topping
  • 3 tablespoons chocolate shavings


Step 1

Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray.

Step 2

Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.  

Step 3

Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.  

Step 4

Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.  

Step 5

Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.  

Step 6

Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, before serving.

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