Buttermilk Brownie Cake

Beware this cake is very sweet, but great with a glass of cold milk or a cup of strong coffee. You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes. Recipe Source: American Profile

• Ready In: 35 mins
• Yields: 3 dozen

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 or 1⁄2 cup margarine
• 1⁄2 cup  reduced-fat buttermilk
• 1  teaspoon baking soda
• 2  eggs, lightly beaten
• 1  teaspoon vanilla extract

• Frosting

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup cocoa powder
• 1⁄3 cup  reduced-fat buttermilk
• 1 (1 lb) box confectioners' sugar
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 400°F Grease a 15 x 10-inch baking pan aka Jelly roll 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.