Name: Buttermilk Brownie Cake
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F 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.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Buttermilk Brownie Cake

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