BROWNIE SHEET CAKE

BROWNIE SHEET CAKE image

Yield 1 cake

Number Of Ingredients 18

Cake
A. 1 c water
1 c margerine or butter (i use the latter)
1/4 c cocoa (the better the quality, the yummier!)
B. 2 c flour
2 c sugar (can cut down by 1/4 c)
1 tsp soda
1 tsp cinnamon
C. 2 eggs
1/2 c buttermilk
1 tsp vanilla
Frosting
1/2 c buttermilk
1/2 c butter
1 box powdered sugar
1/4 c cocoa
1 tsp vanilla
optional: 1 c chopped pecans

Steps:

Blend the A. ingredients together in large saucepan and heat to boiling. Sift the B. dry ingredients. Remove pan from heat and add sifted ingredients. Combine well with hand mixer. Stir in eggs to mixture, add buttermilk and vanilla and beat well. Pour into greased 9x13 pan or jelly roll pan (or cupcake tin, shaped cake pans, etc). Bake at 350 for 20 mins. Spread with frosting while still hot. Frosting (I use the same saucepan from the cake, not washed out) Heat buttermilk and butter slowly to just boiling, watching carefully. Pour in powdered sugar and cocoa, beat until creamy. Stir in pecans and vanilla and pour over cake while hot.