Texas Sheet Cake

BH&G calls this “Chocolate-Buttermilk Brownies.” Yeah, whatever. We call it what it is, but by any name it’s delicious.

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon (optional, but I always use it)

1 cup butter

1/3 cup unsweetened cocoa powder

1 cup water

2 eggs

1/2 cup buttermilk (I just make sour milk with a tablespoon of vinegar in 1/2 cup of milk and let it sit for a few minutes)

1 1/2 teaspoons vanilla

1 recipe frosting (see below)

1.       Preheat oven to 350. Grease a 15x10x1-inch or a 13x9x2-insh baking pan (depending on whether you are going for brownies or cake). In a medium mixing bowl stir together flour, sugar, baking soda, and salt. Set aside.

2.       In a medium saucepan combine butter, cocoa powder and water. Bring mixture just to boiling, stirring constantly. Remove from heat.

3.       Add cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter should be thin) and then pour into prepared pan.

4.       Bake for about 25 minutes for the 15x10x1 pan or 35 minutes for the 13x9x2 pan.

5.       Pour warm chocolate buttermilk frosting (see below) over brownies, spreading evenly. Cool in pan on wire rack for 1 hour before cutting. (Yes, I do recommend this!)

Chocolate Buttermilk Frosting

In a saucepan combine 1/4 cup butter, 3 tablespoons cocoa powder, and 3 tablespoons buttermilk (I just use regular milk). Bring to boiling. Remove from heat and add 2 1/4 powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans, toasted.