This big pan of rich, chocolate yummy-ness may also known as Texas Sheet Cake, but this version is by far our favorite. The combination of chocolate, cinnamon and buttermilk is pure heaven. The cake is light, the frosting like fudge. I remember the first time I had it, my Aunt Barbara made it at one of our family reunions. I am a confirmed chocoholic so I was immediately hooked! I’m so glad she shared her recipe! This is definitely one that will have you licking the beaters and the bowl.
Brownie Sheet Cake
Cake:
1 cup water
1 cup butter
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 tsp. baking soda
1 to 2 tsp. cinnamon (I use 2)
2 eggs
1/2 cup buttermilk
Frosting:
1/3 cup buttermilk
1/2 cup butter
1/4 cup cocoa powder
1 box powdered sugar
1 cup chopped pecans
Blend water, butter and cocoa in a saucepan, heat to boiling. Blend in next four ingredients which have been sifted together. Stir in eggs and buttermilk, beat well. Pour into a greased 15 1/2″ x 10 1/2″ jelly roll pan. Bake at 400° for 20 minutes.
To make frosting, heat the buttermilk and butter together to boiling. Pour over blended powdered sugar and cocoa, beat until creamy then stir in pecans. Spread frosting on the cake while it’s still hot. Cool before serving.
The voice of the Lord is over the waters; the God of glory thunders, the Lord, over many waters. The voice of the Lord is powerful; the voice of the Lord is full of majesty ~Psalms 29:3-4 (ESV)
