Thursday, May 22, 2008

Buttermilk Brownie Cake

2 cups granulated sugar
2 cups all-purpose flour
¼ cup cocoa powder
½ cup vegetable oil
½ cup butter or margarine
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

½ cup butter or margarine
¼ cup cocoa powder
1/3 cup reduced-fat buttermilk
1 (1-pound) box confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 400F. Grease a 15 x 10-inch baking pans.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Nutritional Information
Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, 0g fiber, 60mg sodium.

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