"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

TEXAS SHEETCAKE BROWNIES with SALTED CARAMEL GLAZE Recipe

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This recipe for TEXAS SHEETCAKE BROWNIES with SALTED CARAMEL GLAZE, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sally Malone, David Reese Chapter

Category:
Category:
 

Chocolate Sheetcake


Ingredients:  
Ingredients:  
2 c all-purpose flour
2 c white granulated sugar
1 stick butter (1/2 c)
1-1/2 c coconut oil or extra light olive oil
3 heaping T cocoa
1 c cold water
1/2 c buttermilk
2 large eggs
1 tsp baking soda
1 tsp vanilla extract

Directions:
Directions:
Preheat oven to 400˚F. Lightly spray a large cookie sheet or 10-by-15-inch baking pan with non-stick cooking spray. Whisk flour and sugar together in a large non-reactive bowl and set aside. Combine next four ingredients in a medium saucepan. Bring to a boil on medium heat, stirring to prevent scorching. When boiling, pour over the flour and sugar and stir to mix completely. Using a hand mixer, combine buttermilk, eggs baking soda and vanilla. Pour mixture over the chocolate batter and mix thoroughly. Scrape into the baking pan or cookie sheet. Bake approximately 15-20 minutes, until cake separates from the sides and a toothpick inserted in the center comes out clean. While the cake is baking, make frosting.
 

Salted Caramel Frosting


Ingredients:  
Ingredients:  
1 stick salted butter (1/2 c)
6 T milk (whole or skim)
1 tsp vanilla extract
1 box (16 oz) confectioners sugar
Chopped roasted pecans or walnuts, optional
Half of an 11.5-oz jar of caramel topping (I use Smuckers Simple Delight Salted Caramel Topping)
Coarse kosher salt

Directions:
Directions:
Combine first four ingredients in same medium saucepan used to make the batter. Donít even bother to wash saucepan first. Boil, stirring, until all ingredients are dissolved and mixed. Turn off heat. As soon as cake comes out of the oven, pour still-hot frosting evenly over the top, carefully spreading it out to cover completely. Allow it to cool about 15-20 minutes, then drizzle generously with caramel topping (half a jar). Sprinkle with coarse kosher salt. NOTE: The salt will dissolve into the wet caramel, if cake is still warm, which is the bakerís option. Sprinkle with optional chopped nuts if desired. Allow cake to cool completely. Cover and refrigerate for several hours before cutting into squares.

Number Of Servings:
Number Of Servings:
40-48 squares

 

 

 

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