I believe that many people also call this Texas Sheet Cake or a variety of other names, but a key ingredient is BUTTERMILK, so I’m sticking with this Baker family favorite. Brice loves these, and since he’s coming in town to rope this weekend, I thought I’d brew up a little treat to send home with him. MB also thought that a few of these would be an awesome idea. He quickly volunteered to test them to make sure they were ok for Brice. (he gave them thumbs up 🙂
This is the little plate of deliciousness that MB soon devoured:
I’ve included the recipe below, and maybe my favorite is scraping the batter bowl – yum! I hope you enjoy as my family has for many, many years. ~Connie Kaye
Preheat oven to 400 degrees; grease and flour jellyroll pan.
In large bowl, combine 2 cups each flour and sugar, and 1/2 tsp salt
Bring to boil:
1 stick butter or margarine
1 C water
1/4 C cocoa
1/2 C shortening
In small bowl, mix lightly:
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
Pour hot ingredients over sugar and flour, and mix well. Add buttermilk mixture, scrape bowl, and mix well. Pour into prepared pan and bake for 20 minutes. Remove from oven and let cool.
Bring to boil 1 stick butter, 1/4 cup cocoa, 1/3 cup buttermilk.. Add 4 cups confectioners sugar, 1 tsp vanilla and 1/2 cup of pecans. Frost brownies while warm