Buttermilk Brownie Cake
- Yield servings
"This recipe has been a family favorite for five generations. My grandmother, Ruthie Rice, has passed away, but her recipe is still a family favorite at all of our gatherings."
Ingredients
- Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup butter
- 1/2 cup reduced-fat buttermilk
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Frosting:
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/3 cup reduced-fat buttermilk
- 1 (1-pound) box confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400F. Grease a 15 x 10-inch baking pan.
- To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
- 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.
- 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.
Recipe by Connie Mrachek, Charles City, Iowa
