Sprinkle Brownie Layer Cake

A little crazy but kinda fun, pretty delicious!

Brownie Layer:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 8″ or 9″ pan. Bake for 20-22 minutes. Cool in pan 5 minutes, remove from pan and cool on wire rack. While brownie layer bakes, make cake batter, leave oven on for cake after removing brownie layer.

Sprinkle Cake:
2¼ cups flour
1 Tbl baking powder
1/2 tsp salt
3/4 cup (12 Tbl) butter, softened
1½ cups sugar
1 cup buttermilk
4 egg whites
2 tsp vanilla
2/3 cup rainbow sprinkles
1/4 cup chocolate sprinkles

Spray and flour two 8″ or 9″ round cake pans (same size as brownie layer). Whisk together flour baking powder, and salt; set aside. In large bowl with electric mixer, cream butter and sugar. In another bowl, stir together buttermilk and egg whites. Add flour mixture and buttermilk mixture alternately to creamed mixture; beat well. Fold in sprinkles. Divide and spread cake batter evenly in prepared pans. Bake 28-30 minutes or until pick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.

Vanilla Buttercream Frosting:
1½ cups butter, softened
7 cups powdered sugar
1 tsp vanilla
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Mix in powdered sugar one cup at a time, adding a Tbl of milk here and there to keep consistency smooth. Add vanilla and remaining necessary milk. Whip to desired consistency (add more milk or powdered sugar if desired). Put cake together, layer of cake on plate, frosting, brownie layer, frosting, layer of cake, and frost sides and top. Sprinkles on top.

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