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Mama’s Brownies (aka Texas Sheet Cake)
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Description
This is the best chocolate sheet cake around—not in Oklahoma, of course, but definitely in NC. My kids call it Mama’s brownies, but it’s actually a cake!
Ingredients
- 2 sticks Butter
- 2 cups Sugar
- 4 whole Eggs
- 1-½ cup Flour
- ¼ cups Cocoa
- 1 dash Salt
- 1 teaspoon Vanilla
- For Icing
- 1 stick Butter
- 1 pound Box Confectioners Sugar
- ⅓ cups Milk
- 2 Tablespoons Cocoa, Heaping (I Use "serving" Tablespoons Here, Not Measuring Tablespoons)
- ¾ teaspoons Vanilla
Preparation
Combine melted butter and sugar in a mixing bowl and mix well.
Add eggs, and mix until blended.
Add flour and cocoa and beat until smooth.
Add salt and vanilla. Fold in pecans, if desired.
Pour into a greased 15x10x1 inch pan. (The size is very important. I have several pans I’ve tried this in, but it never worked. Finally I measured my Mom’s pan, bought one her size and it works every time!!)
Bake at 350° for 15 minutes, or until pick comes out clean.
The rest of the ingredients are for the icing—I think it’s a bit confusing up there, but I wasn’t sure how to take care of that—contact me with questions.
While the cake is baking, start the icing.
In a small saucepan melt butter.
Add remaining ingredients, except vanilla, and beat over medium high heat with an electric hand mixer.
Bring to a boil (it may take 10 minutes or more).
Immediately remove from heat and add vanilla.
Pour over hot cake. (Usually the cake comes out a minute or two before the icing is ready.)
Wait a few minutes (30+) to cut this. A plastic knife goes right through it. Any knife will do, of course! (Oh, yeah, you have to eat the icing out of the pan and off the beaters!!)
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2 Comments
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grumpysgirl on 1.6.2010
I love this cake – this is always what people want me to bring to a potluck. My recipe has buttermilk in it but is essentially the same cake.
About the icing – I use approximately the same recipe but don’t work as hard as you do.
About 5 minutes before the cake is done, I melt the butter, add the cocoa and stir it up (seems to blend better with butter than with milk) – then add the milk and vanilla and keep it warm; then wait till I am ready to take the cake out of the oven to add the sifted powdered sugar, mix it up with a spoon and put on top of the hot cake – it starts to melt and spreads great. We don’t wait to cut it – we like it hot and the melted icing tastes great with a big glass of cold milk.
I love this site and think Ree did a great job letting all of us share our recipes. I’ll be checking all your recipes because if you make this cake, you must make lots of other good things.
FarmWifeGina on 9.22.2009
I have a recipe like this (except mine calls for some sour cream) that I’ve been making for years. It too needs a special size pan. Well, maybe not a “special” size, but not any cookie sheet/jelly roll pan will do. It needs to be slightly larger than average.