Made withboxed cakeandbrownie mixes, thisBundtis decadent yet easy to pull off.
We love the contrast of the colorful pansies against the dark cake.
Chooseflowers labeled as edible, which you might find in the produce section of specialty-food stores.
Credit: Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Ingredients
1(15 14-oz.)
Stir together dry ingredients from cake and brownie mix packages in a separate bowl.
Add dry ingredients to wet ingredients, and stir together until well blended.
Pour combined batter into a greased and floured 12-cup Bundt pan.
Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes.
Cool cake in pan on a wire rack 30 minutes.
Invert onto rack, and cool completely, about 1 hour.
Place chopped milk chocolate and bittersweet chocolate in a medium-size microwavable bowl.
Microwave on HIGH until melted and smooth, about 1 minute, stirring after 30 seconds.
Place butter in bowl of a heavy-duty stand mixer fitted with the paddle attachment.
Beat on medium speed until creamy, 1 to 2 minutes.
Beat in sour cream and vanilla; gradually beat in cooled melted chocolate.
Increase speed to medium; beat until smooth, 2 to 3 minutes.
Press edible flowers onto frosting to decorate cake as desired.
