Tasty Tuesday! Brownie Sheet Cake

Brownie Sheet Cake 

Ingredients

• ▢1 cup water
• ▢1 cup butter (2 sticks)
• ▢3 Tablespoons unsweetened cocoa powder
• ▢2 cups all-purpose flour
• ▢2 cups granulated sugar
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1/2 cup buttermilk
• ▢2 large eggs
• ▢1 teaspoon vanilla extract

For the Frosting

• ▢6 Tablespoons milk
• ▢3 Tablespoons unsweetened cocoa powder
• ▢1/2 cup butter (1 stick)
• ▢3 3/4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F and grease a 18x13'' pan.
• Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
• Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt. 
• In another small bowl mix together the buttermilk, eggs and vanilla. 
• Add sour cream/egg mixture to the flour mixture and mix until combined. 
• Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
• Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
•  Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
• When the cake is about half-way through cooking, prepare the frosting.

For the Chocolate Sheet Cake Frosting

• Add milk, cocoa and butter to a saucepan. Bring mixture to a boil. 
• Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps. 
• Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating