Wednesday, March 21, 2018

Bear Lake Brownie Cake

This is an Eyre all-time family favorite for a quick dessert that feeds a crowd. The amount of people this recipe serves depends entirely on how small the slices are cut ... we recommend a big ol' slice for everyone. :)

Cake Ingredients:
2 cups flour
2 cups sugar
4 tablespoons cocoa
1 cup water
1 cup butter
1 1/ 2 teaspoons baking soda
1 1/ 2 teaspoons vanilla
1/2 cup buttermilk (or milk plus 1/2 teaspoon vinegar)
2 eggs

Frosting Ingredients: 
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 pound (about 4 cups) powdered sugar
1 cup chopped walnuts or pecans (optional) 

1. Mix the flour and sugar and set aside.

2. Melt the cocoa, water, and butter in a saucepan.

3. Add the melted mixture to the flour/sugar mixture.

4. Add baking soda, vanilla, buttermilk, and eggs. Mix all

well to combine .

5. Pour into a greased jelly roll cooking sheet. Cook at 375 degrees F (190 degrees C) for 20 minutes.

6. While the cake is cooking, prepare the frosting. First, melt the butter, cocoa, and milk in a saucepan.

7. Add the powdered sugar and nuts, and mix to combine.

8. Spread the frosting on the cake while it is still warm and cool. The cake freezes well and can be easily doubled if you have two sheet cake pans.

No comments:

Post a Comment