Cajun Brownie Cake

2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1 cup water
1/2 cup solid Crisco shortening
6 tablespoons cocoa powder
1 teaspoon baking soda dissolved in 1/2 cup buttermilk
2 eggs, beaten

Sift together sugar, flour and salt.

In a saucepan, bring to a boil margarine, water, Crisco and cocoa powder. Add to the flour mixture.

Add baking soda/buttermilk mixture. Add eggs. Mix all together Pour into greased and floured jellyroll pan. Bake for 20 minutes at 350 degrees F, until a wooden pick comes out clean.

1/2 cup (1 stick) butter, melted
1 (16 ounce) box confectioners’ sugar
2 tablespoons cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup chopped nuts

Put butter in a medium-size mixing bowl. Beat in remaining ingredients except chopped nuts. Fold in nuts. Pour over hot brownie base. Cut into squares when cool.

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