Wednesday, December 27, 2006

Tulip Time Brownies

This recipe is also known by a few other names, including Texas Sheet Cake.

Use a 10 x 15 jelly roll pan, well buttered (or sprayed with something like Pam).

In large saucepan, boil for about thirty seconds while whisking, then let cool:

1 cup butter
1/4 cup cocoa
1 cup water

Mix together: 2 cups flour and 2 cups sugar--in large bowl. Add the cooled cocoa mixture.

Combine together and then add to the above:

1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla

Pour into jelly roll pan and bake at 375 degrees for 15 - 20 minutes. Frost (recipe follows) when WARM.

Frosting

Heat slowly in large saucepan:

1/2 cup butter
1/4 cup cocoa
6 Tablespoons milk

Add: 1 box confectioners sugar (or about four cups)

Pour over warm cake. Let cake cool completely before serving. Cake stores well and travels well.

*You can sprinkle finely chopped pecans over all or part of the cake if desired, right after pouring on the frosting.

(When serving this in the hot weather, I like to refrigerate it and then serve cold. It sounds different but it is very good.)

1 comment:

For the Sale of Time said...

Yummy! This is a family favorite and I will make it tomorrow because our children and grandchildren are coming for dinner before we leave for Florida.