Buttermilk-Chocolate Brownie Cake

This recipe is similar to the Texas Sheet Cake, or could be referred to as chocolate sheet cake. Because it is a recipe that does not rise alot, and has a rich texture that is tighter than fluffly cakes, I call it Brownie Cakes. No matter the name, it will melt in your mouth! This is a good choice for company because it’s easy to make and who won’t think you’re a top chef when you serve made from scratch dessert!!

Ingredients:
* 1 c water, set aside
* 1 1/2 tsp pure vanilla
* 1/2 c buttermilk
* 2 eggs
* 1/3 c unsweetened cocoa powder
* 1 c butter, unsalted
* 1/4 tsp salt (adjust this next baking time if you need to, or use salted butter)
* 1 tsp baking soda
2 c sugar or Splenda
2 c flour (not self-rising)

Procedure:
1. Preheat oven 350F
2. Grease a large baking pan, set aside
3. Stir toether flour, sugar, baking soda and salt, set aside.
4. Using a medium saucepan, cominbe butter, cocoa powder and 1 c water.
5. Stir constant as you bring it to a boil.
6. Remove from heat and add the cocoa mixture to flour and beat with an electric mixer on med to high speed until completely combined. Do not over mix.
7. Add eggs, buttermilk, vanilla. Beat for 1 min.
8. Pour into the greased baking pan and level. Batter will be thin, but that gives these brownie cakes their special texture.
9. Bake 30 – 35 min or until a toothpick inserted into the middle of the brownie/cake comes out clean, but be careful to not overbake.
10. Add the warm choclate Buttermilk Frosting (recipe below) over the brownie cake and spread evenly. Cool in pan on wire rack for about an hour. Cut into bars.

Marisue’s Crazy Aunts’ Chocolate-Buttermilk Frosting

In a pan, combine 1/4 c butter, 3 tbsp unsweeted cocoa powder, and 3 tbsp buttermilk. Boil. Remove from heat. Add 2 1/4 c powdered sugar and 1/2 tsp pure vanilla extract. Beat until smooth and then pour (while it’s warm) over the brownie-cake.

Optional: Stir in your favorite nuts before adding to the brownie-cake.

Can you say “Yum!” and “I want more?”