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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
2 cups granulated sugar |
2 cups all-purpose flour |
1/4 cup cocoa powder |
1/2 cup vegetable oil |
1/2 cup butter or 1/2 cup margarine |
1/2 cup reduced-fat buttermilk |
1 teaspoon baking soda |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/2 cup butter or 1/2 cup margarine |
1/4 cup cocoa powder |
1/3 cup reduced-fat buttermilk |
1 (1 lb) box confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
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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