Buttermilk Brownie Cake Recipe

submitted by reader Connie Mrachek of Charles City, IA

Ingredients
Cake:
2 cups granulated sugar
2 cups all-purpose flour
¼ cup cocoa powder
½ cup vegetable oil
½ cup butter
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

Frosting:
½ cup butter
¼ cup cocoa powder
1/3 cup reduced-fat buttermilk
1 (1-pound) box confectioners’ sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 400F. Grease a 15 x 10-inch baking pan.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Nutritional Information
Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, 0g fiber, 60mg sodium.

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Discuss this Recipe

Here are some of the current comments about this recipe. To read more or post your own comments, visit our message boards.
Pardon my ignorance, but I have never heard of a 15" x 10" baking pan. I can only locate a 13 "x 9" pan. How can I adjust the cooking time to fit the smaller size pan?Where does one get a 15 x 10"pan??
plmcrze wrote:
[b]Did anyone try this receipe before you published it??? It is soooo sweet that you can hardley swallow it. 2 cups of sugar seems like alot of sugar for one cake.

I tried it on my family, and ended up tossing it. If you weren't diabetic before you try this, you would be after you ate it.

I would not suggest trying this cake. It was not good at all.
Loved this recipe! It is very sweet, but great with a glass of cold milk or a cup of strong coffee.
We really enjoyed this recipe.
I was wondering about the frosting.Is it suppose to be runny or firm like a regular cake frosting?The picture looks like regular.I rechecked the recipe and did everythng right.
I would really appreciate a reply.
Thanks for the recipes.
Bonnie
MolarMaid wrote:
A 15x10 pan is what is commonly called a Jelly Roll pan. It only has about 1 inch high sides. I always baked mine in a 9x13. The icing is thin but since I leave it in the pan, it doesn't matter. It is VERY sweet!

MolarMaid
rockthebox wrote:
would it be possible to just take out some of the sugar?
SlipNslide wrote:
wow im going to the market tonight and i think ill make it for me and my friends.
baby grl wrote:
i may just go to the store and cook it

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