Buttermilk Brownie Cake
Beware this cake is very sweet, but great with a glass of cold milk or a cup of strong coffee. You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes. Recipe Source: American Profile
Ingredients
- Cake
- granulated sugar↗2 cups
- all-purpose flour↗2 cups
- cocoa powder↗1⁄4 cup
- vegetable oil↗1⁄2 cup
- butter or 1/2 cup margarine↗1⁄2 cup
- reduced-fat buttermilk1⁄2 cup
- baking soda↗1 teaspoon
- eggs↗2
lightly beaten
- vanilla extract↗1 teaspoon
- Frosting↗
- butter or 1/2 cup margarine↗1⁄2 cup
- cocoa powder↗1⁄4 cup
- reduced-fat buttermilk1⁄3 cup
- confectioners' sugar↗1
(1 lb) box
- teaspoon vanilla extract↗1
Step-by-step instructions
- 1
Preheat oven to 400°F Grease a 15 x 10-inch baking pan aka Jelly roll pan.
- 2
To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
- 3
Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
- 4
To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.
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