I discovered this cake recipe years ago, and it's been a favorite in my house since. The best part is that you ice the cake while it's still warm so the glaze melts and soaks into the cake, making it even more sweet and moist. Also being able to frost the cake as soon as it comes out of the oven is a huge time saver! Moist and delicious, you will have a hard time saying no to this baby!
Ingredients:
2 cups flour
1/3 cup unsweetened cocoa
2 cups sugar
1 cup water
1 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 cup margarine or butter
Pre-heat oven to 350 F.
Grease and flour a 9x13 inch cake pan. In large bowl whisk together the flour, sugar, baking soda and salt. Set aside. In a small saucepan bring butter, cocoa, and water to a boil, stirring constantly. Remove from heat and allow to cool slightly. Beat into flour mixture. Then beat in eggs, buttermilk and vanilla until well combined. Pour the batter into the prepared pan and bake 25 minutes, or until a cake tester inserted into the center comes out clean. Cool about 15 minutes, and then frost when warm.
Buttermilk Brownie Icing
1/4 cups butter
2 1/4 cups icing sugar
3 tablespoons unsweetened cocoa
3/4 cup chopped pecans
3 tablespoons buttermilk
Melt butter in a small saucepan, then stir in the cocoa and buttermilk.
Heat butter, cocoa, and buttermilk in small saucepan, stirring until butter is melted and the mixture is warm. Remove from heat and beat in icing sugar and vanilla until smooth. Stir in pecans and pour over the warm brownies, spreading evenly. The icing will melt and spread all over, but as the brownies cool it will set up.
Makes 24 slices
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