Graduation Desserts

Ingredients

• For the Graduation Cap Brownies:
• 1 cup unsalted butter (2 sticks)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon salt
• 12 squares of chocolate (for the caps)
• 12 mini Reese’s cups (for the top of the caps)
• 12 pieces of black licorice (for the tassels)
• For the Vanilla Graduation Cake:
• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2-4 tablespoons heavy cream (to reach desired consistency)

Instructions

1. For the Brownie Graduation Caps:
2. 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
3. 2. In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla until well combined.
4. 3. In a separate bowl, mix the flour, cocoa powder, and salt. Gradually add to the wet mixture until just combined.
5. 4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. 5. Let the brownies cool completely in the pan before cutting them into squares.
7. 6. Melt the chocolate in a microwave-safe bowl. Dip one edge of each brownie into the chocolate and let it set.
8. 7. Attach a mini Reese’s cup to the top of each brownie using melted chocolate as glue. Use black licorice for tassels.
9. For the Vanilla Graduation Cake:
10. 1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
11. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
12. 3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
13. 4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
14. 5. Gradually add the dry ingredients to the wet mixture, alternating with milk.
15. 6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes.
16. 7. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
17. 8. Prepare the frosting by beating together the powdered sugar, butter, vanilla extract, and enough cream to achieve a smooth consistency.
18. 9. Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.