Prep Time 20m
Cook Time 50m
Ready Time 120m
Yield 12 to 16 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups granulated sugar
  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 4 large eggs, lightly beaten
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 2/3 cup sweetened hot chocolate mix
  • 1/2 cup chopped walnuts
CHOCOLATE GLAZE
  • 2 (1 oz.) squares semi-sweet baking chocolate, chopped
  • 2 tablespoons Crisco® All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 cup powdered sugar
  • 2 tablespoons hot water, plus additional if needed
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
  • Step 2Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
  • Step 3Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
  • Step 4Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
  • Step 5Bake 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
  • Step 6Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
CHOCOLATE GLAZE
  • Step 1Cook and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1⁄2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1⁄2 cup.
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