Brownie Cake

Brownie Cake

Source: Mitzi H.

...one of my absolute favorite cakes! The hot frosting melts into the hot cake - its a taste of heaven.

Ingredients:

2 cups flour

2 cups sugar

1 cup water

1 cup butter, room temperature 

4 tblsp cocoa

2 eggs

1 tsp baking soda

1/2 cup buttermilk

1 tsp vanilla extract

Frosting:

3 tblsp cocoa

1/4 cup butter, room temperature 

6 tblsp milk

2 cups powdered sugar, leveled

1 tsp vanilla extract

In a large bowl, mix flour and sugar. Set aside. Combine water, butter, and cocoa in a saucepan; bring to boil and pour over flour mixture. Then add eggs, baking soda, buttermilk, and vanilla; beat together. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 400° for 20 minutes. 

Ten minutes before cake is done baking, start the frosting. In a saucepan, add cocoa, butter, and milk; bring to a boil. When it reaches a boil, beat in powdered sugar and vanilla with a whisk. Continue cooking over med-low heat until all the powdered sugar chunks are melted. The “frosting“ is more of a thin icing consistency that you can pour. Pour frosting on top of cake as soon as it comes out of the oven; spread out with a butter knife. Let cool completely, then serve.

Makes 24 servings

Recipe tips:

- No buttermilk on hand, make your own. Stir together 1/2 cup milk and 1/2 tablespoon lemon juice or white vinegar. Let sit for 10 minutes. 

- Use room temperature butter anytime a recipe needs butter melted in a sauce pan. If it’s cold straight from the refrigerator, and it’s melted too fast in a sauce pan, it won’t incorporate with the other ingredients, even when it’s boiled. The butter separation can ruin a recipe! 

- Squeeze caramel ice cream topping across the cake if desired.