Prep Time 15m
Cook Time 35m
Ready Time 70m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 2 cups sugar
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup light corn syrup
  • 1 cup (6 oz. pkg) chocolate chips
  • 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 teaspoon instant expresso powder
  • OR 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup sliced almonds
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
  • Step 2Whisk together sugar, flour, cinnamon, baking soda and salt in large bowl.
  • Step 3Combine buttermilk, shortening and cocoa powder in a heavy saucepan over medium heat. Cook and stir until shortening melts. Pour over flour mixture. Whisk to combine. Blend in eggs and vanilla. Pour into prepared pan.
  • Step 4Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
  • Step 1Combine glaze ingredients in small saucepan over low heat. Cook and stir until melted and smooth. Drizzle warm glaze over cooled cake. Sprinkle with sliced almonds. Serve.
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