Chocolate Brownie Cake

      This is one of the easiest cake recipes I've ever used.  It starts with box mixes of both Brownies and Chocolate Cake.  The result is a dense, moist, decadent cake topped with a yummy ganache that earns its place center stage on your dessert table.  The only thing that could make this any better would be a scoop of vanilla ice cream.
      Please pay attention to the ingredients and amounts in the instructions used to make this and don't go by the box directions or you will have an epic disaster on your hands.
Ingredients:
1 box Chocolate Cake Mix (I used Pillsbury Moist Supreme Chocolate Cake Mix)
1 box Brownie Mix (I used Pillsbury Milk Chocolate Brownie Mix)
4 eggs
1 1/4 cups water
1 cup vegetable oil

Ganache: 1 cup heavy whipping cream
1 bag (12 ounces) semi-sweet chocolate morsels

Directions:
In a large bowl, combine the cake mix, brownie mix, eggs, oil, and water.  Pour into a greased and floured Bundt pan (or use Baker's Joy spray) and bake at 350° for 50-55 minutes or until a toothpick comes out clean.  Cool on a baking rack for 10 minutes, then carefully turn out onto a serving plate, platter or Bundt cake keeper.  Allow to cool an additional 30 minutes.

To make the ganache, heat the heavy whipping cream in the microwave in a large microwave-safe bowl, until just boiling, about 2 minutes.   Carefully pour the chocolate morsels into the cream and let sit for 5 minutes.  Whisk the cream and chocolate morsels until smooth and shiny, about 1 minute.  Pour over the cooled cake and serve.