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When I was in college in Indiana, the church I attended had frequent covered dish meals. One of my favorite desserts was this brownie sheet cake.
A few years ago, I made this cake when we had an exchange student from Poland. He was amazed that I could make a cake from scratch so quickly. All the cakes his mother made took much longer to prepare.
It’s a great recipe for spring and fall events, although I do offer one word of caution. This cake does not work well for picnics on hot, sunny summer days. (The icing will melt.)
If you’re looking for a cake that doesn’t take much time and can be prepared with ingredients you usually have on hand, this is the one. (If you don’t have buttermilk, don’t worry. Just put ½ tablespoon of lemon juice or vinegar in a measuring cup and add regular milk to the ½-cup mark. Let stand for a few minutes before mixing into the batter.)
Brownie Sheet Cake
1 stick margarine
½ cup shortening
1 cup water
3 ½ Tbsp. cocoa
2 cups flour
2 cups sugar
½ cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
In a saucepan, heat margarine, shortening, water and cocoa to a boil. Meanwhile, in a mixing bowl, combine flour and sugar. Pour cocoa mixture over top. Beat. Combine milk, eggs, baking soda and vanilla. Add to bowl and stir well.
Pour into a greased 15x10x1 ½ inch jelly roll pan. Bake at 350 degrees for 20 minutes.
Frosting
1 stick margarine
1/3 cup milk
3 ½ Tbsp. cocoa
1 lb. powdered sugar
1 tsp. vanilla
Heat margarine, milk and cocoa to boiling. Remove from heat and add powdered sugar and vanilla.
Pour over hot cake.
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