Tasty Tuesday!

It's that time again. And hey, with me having been not working for the past six days, I've whipped up a lot of great food right? Welllll sorta. I've been cooking each day, but unfortunately I've for the most part I've gone with tried and true recipes from the quinoa entree to chicken noodle soup to spaghetti and meatballs.

Oops.

Fortunately, I also had bunco last week (ummm twice with two different groups, sadly), which means I had to whip up something to take with me. I chose to go the dessert side, knowing that I was going to be slightly late and didn't want my food to go uneaten.

Fortunately, it wasn't. While I have a few leftovers, for the most part, my mom's recipe for Texas Sheet Cake Brownies was gobbled up. And several people asked for the recipe, so here goes:

Texas Sheet Cake Brownies

Ingredients:
2 c flour
2 c sugar (that is not a typo)
1/2 c butter
1/2 c shortening
1 c water (my mom sometimes used coffee, but sadly, I don't drink it so I use water when I make them)
1/3 c cocoa
1/2 c buttermilk
2 eggs
1 t baking soda
1 t vanilla

Frosting ingredients:
1/2 c butter
2 T cocoa
1/4 c milk
3 1/2 c powdered sugar
1 t vanilla

Directions:
In a large mixing bowl, mix the flour and sugar well.

In a heavy saucepan, combine the butter, shortening, cocoa, and water (or coffee). Bring it to a boil, and boil for one minute. Pour the boiling mixture over the flour and sugar mixture.

Stir briefly. Add the buttermilk and stir until just mixed. Add in the two eggs (I beat mine ahead of time, then add them), baking soda, and vanilla. Mix well (this sounds weird, I know, but my instructions tell me to beat on high for one minute. I can't quite bring myself to do that, but I do bring it to high and beat briefly, and they don't turn out tough).

Pour into a greased jelly roll pan. Bake at 400 for 20-25 minutes until the cake springs back when you touch it.

While the cake is baking, melt the butter in a small saucepan, adding the milk and cocoa. Stir well. Remove from the heat and add the powdered sugar and vanilla. Beat until smooth.

When the cake comes out of the oven, use a fork to pierce holes throughout the cake. Pour the hot frosting onto the hot brownies and spread to cover completely.

Let cool, then cut into squares and try not to eat them all.




Enjoy! For more recipes, check out Tempt My Tummy Tuesday with Blessed with Grace!