Old Fashioned Chocolate Brownie Cake
October 20, 2014
"This sheet cake is so good, the best part is the glaze. Adapted from Esther Shank's Mennonite Cookbook"
- Serving Size: 1 (190 g)
- Calories 749.4
- Total Fat - 41.4 g
- Saturated Fat - 18.8 g
- Cholesterol - 77.4 mg
- Sodium - 371 mg
- Total Carbohydrate - 92.9 g
- Dietary Fiber - 1.1 g
- Sugars - 76.1 g
- Protein - 5.2 g
- Calcium - 42.1 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat oven to 375 degrees. Grease and flour a 9 x 13 pan. Or if you prefer, an 11 x 17 pan for thinner "brownie" cake. See bake time for larger pan below.
Either on stove-top or in microwave, combine butter, shortening, cocoa and water and heat to boiling.
Meanwhile, in mixing bowl, combine sugar and flour. Add hot mixture and mix to combine, then add remaining ingredients, beating until well blended.
Pour into prepared pan and bake for 40-45 minutes, or until done. Prepare glaze before cake is done, it must be poured on cake immediately after removing from oven.
Five minutes before cake will be done, combine butter, cocoa and buttermilk and heat to boiling.
Pour hot mixture into mixing bowl, add powdered sugar and vanilla and beat until smooth. Pour over cake and sprinkle with nuts right away.
For Larger Pan:
You will only need to bake the cake for about 25 minutes or until done.
Tips & Variations
No special items needed.