Brownie Milkshake

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👤 by admin

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Perfect for summer treats, quick desserts, or when you want something indulgent without baking a full cake.

Usage

A rich and creamy chocolate shake blended with soft brownie pieces for an indulgent dessert in a glass. Using CakeShake Brownie Mix, this recipe transforms a classic bake into a smooth, satisfying drink.

 Brief

Author

Admin

Category

Beverages / Desserts

Difficulty
Easy
Yields

2 Servings

Prep Time 10 mins

COOK TIME 15 mins

TOTAL TIME 25 mins

Ingredients

  • ½ cup CakeShake Brownie Mix
  • 2 tbsp oil
  • 2 tbsp milk (for brownie)
  • 1 cup cold milk
  • 2 scoops vanilla ice cream (optional)
  • Chocolate syrup (optional)

Instructions

  1. Prepare a small portion of brownie using CakeShake Brownie Mix, oil, and milk. Bake or microwave until set, then let it cool.
  2. Break the brownie into small chunks and set aside a few pieces for topping.
  3. In a blender, add brownie pieces, cold milk, and ice cream. Blend until smooth and creamy.
  4. Pour into serving glasses and drizzle chocolate syrup if desired.
  5. Top with reserved brownie chunks and serve chilled.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.