This is what I ended up making as my birthday cake. I'd been waivering back and forth on a cake because I didn't really feel like making the cake I had initially craved about 3 months ago. Apparently, I stop craving silly things like cake if I wait 3 months before making it. There's a good factoid to remember for the future (if in the future I'm able to hold off on doing any craving-related baking for a whole 3 months again). Anyhoo, I just rediscovered this recipe and since I haven't made it in about 10 years and Idle Husband had never tried it, I figured I might as well. I was doing dishes anyway (never before has that been a good reason to make a cake).
Well, it tasted just as fantastic as I remembered, thankfully. Sometimes when I'm making old recipes I tend to screw them up because they're tried and true so I never seem to follow the instructions as closely as I would with a new recipe. I also had the idea of baking and icing and stacking the brownie to resemble a more traditional cake form (as seen in the picture), but I don't think that idea really worked out the way I thought it would. I think it's best to just let it be a traditional cake-like brownie and be done with it. This cake is anything but fussy so it shouldn't be presented in a fussy manner.
Texas Brownies (from an old Great American Recipes card pack I found in a thrift store in the '90s)
2 cups flour
2 cups sugar
1 cup butter or margarine
1 cup coffee or water (I usually use water, but I had instant coffee this time)
1/4 cup cocoa powder
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Preheat oven to 400 F degrees.
Combine flour and sugar in mixing bowl.
In a large saucepan, combine butter/margarine, coffe/water, and cocoa. Whisk to combine and heat to boiling.
Pour boiling mixture over the flour and sugar. Mix a little. Add buttermilk, eggs, baking soda, and vanilla. Mix well and combine completely.
Pour into a well buttered 17 1/2 by 11 inch jelly roll pan (back in the '90s I had no idea what that was, so I always used -- and continue to use -- my large casserole pan for this recipe. It's about 9 by 12 inches).
Bake for 20-25 minutes or until they test done in the centre.
While the brownies are baking, make the frosting.
1/2 cup margarine or butter
2 tbsp cocoa powder
1/4 cup milk
3 1/2 cups (or less) powdered sugar
1 tsp vanilla
In a saucepan, combine margarine/butter, cocoa, and milk. Whisk occasionally while heating to boiling. Mix in the sugar a little at a time until smooth. Add vanilla.