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 or margarine
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
Frosting:
½ cup butter or margarine
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 pans.
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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4/16/08 11:14 AM
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??
4/17/08 5:10 PM
[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.
4/18/08 1:13 PM
Loved this recipe! It is very sweet, but great with a glass of cold milk or a cup of strong coffee.
4/21/08 11:21 AM
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
4/22/08 6:04 PM
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
5/7/08 12:47 PM
would it be possible to just take out some of the sugar?
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