Symphony Brownies

I was busy cruising around my favorite food blogs and came across this recipe for Symphony Brownies, which originated from Paula Deen. It is so simple, two ingredients, and they are delicious. I have not actually heard of the Symphony Candy Bar, but I have been missing out, they are so delicious.

Brownie Mix of your Choice (I swear by Ghiradelli Brand and used one with nuts for this)
2-3 Symphony Candy Bars

Make your brownie mix according to package directions, (the Ghiradelli Brand only makes enough batter to use a 9X9 or 8x8 Pan)

Place aluminum foil in your pan and up the sides, get it in there nice and tight. Spray with non stick pan spray

Pour half your brownie mix into the bottom of the pan, then layer in your Symphony Bars

Pour the remaining half of the batter in top and bake according to the package directions.

Mine took longer that the package suggested, let cool, remove by using the foil, and cut when entirely cool.

They are very rich!

Swirl Cake with Easy Vanilla Buttercream Frosting

My husband and his Father were working on a new upper deck on Sunday and I was bored and decided to make a cake! I love making cakes and had to try out my new Fat Daddios Cake Pans (which are the best by the way)

I wanted to do a swirl cake and try to make my very first batch of Buttercream Frosting, in between feeding and watering the boys!

This is hands down the best cake I have ever made, that buttercream frosting is amazing, seriously. I will use this from now on!!!!

One note; this buttercream frosting is exactly enough to frost a 9 inch cake with a bit left over for decorating. There is not enough do use for filling.

1 box of chocolate cake mix
1 box of vanilla cake mix

Cake

Prepare the cakes mixes according to package directions, Spray your two 9 inch cake pans with my favorite option Bake Easy, add half of your chocolate mix to each pan and then add your vanilla batter or top.

Using a chop stick, make swirls in the mixture of the white and chocolate mixes (I use a figure 8 pattern)

Bake according to package directions or do what I do and bake at about 300 for as long as it takes (I learned that slow and low helps keep doming to a minimum)

Frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Filling

I used an entire jar of my home made Strawberry Jam

Both of my cakes domed quite a lot so I used a long bread knife to cut off the domed part (save it for another use)

Place your 1st round down on your cake pedestal, using an offset spatula spread your jam all over the cake

Place your 2nd round upside down on top (the perfect side up)

Place a large amount of the buttercream frosting on the top of your cake, using an offset spatula spread around and down the side of the cake. I did not do a crumb layer as the amount of frosting does not allow it.

One thing I learned is to finish the frosting and make it smooth is to run your offset spatula under hot water and then wipe off and smooth things out.

I obviously used a pastry bag for the decorations and some sprinkles I found in the pantry!