Wednesday, July 6, 2011

Texas Sheet cake (brownie)

Here is my recipe for Texas Sheet cake.

2 Cups sugar
2 cups flour
1 cup butter (two sticks)
1 cup water or Postum type drink (pero, caffix, Roma etc Postum is no longer sold so I make do with something else.)
1/4 cup unsweetened cocoa
1 dash salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
4 teaspoons vanilla

Preheat oven to 400
Butter an 11 x 17 jelly roll pan
Mix sugar and flour in a bowl. In a saucepan (large enough to make frosting later) bring to boil the butter, water/postum mix, cocoa and salt. Pour cocoa mixture over flour mixture and stir until combined.

Beat in buttermilk, baking soda, eggs and vanilla. (It is thin not thick like other brownie recipes) Pour into baking pan and bake for 15 minutes. The center is barely set, so very soft. Do not overbake, the center is slightly puffed but will fall if not overbaked when cool.


1/2 cup butter
6 tablespoons milk, (I use whole milk)
1/4 cup unsweetened cocoa
3 1/2 cups confectioners' sugar
1 teaspoon vanilla

In the same pan that you cooked the chocolate mixture for the brownie bring to a boil butter, milk and cocoa. Remove from heat and add powdered sugar, and vanilla. Stir until nice and smooth. Pour and spread carefully over the brownie immediately after removing it from the oven. The frosting melts into the cake. Cool and refrigerate if needed.

Enjoy this easy to make and very chocolatey brownie. A favorite at any family gathering.