Brownie Cake With Icing
A rich, fudgy brownie cake with smooth icing, perfect for chocolate lovers and gatherings, offering deep cocoa flavor and moist texture that satisfies any sweet tooth.
Ingredients
Instructions
- Bring the oleo, oil, cocoa, and water to a boil.
- Sift together the flour, sugar, salt, and baking soda.
- Mix the chocolate mixture with the dry ingredients. Add eggs and buttermilk, and combine well.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer brownie cake, consider using unsweetened dark cocoa instead of regular cocoa powder. You can substitute the buttermilk with yogurt or milk mixed with a little vinegar if needed. To enhance the flavor, add a teaspoon of vanilla extract or a handful of chocolate chips into the batter. Ensure your oven is preheated properly for even baking, which is crucial for achieving the best texture.
Serving Suggestions
This brownie cake is delicious on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream. Drizzle with chocolate sauce or top with whipped cream for extra indulgence. Pair it with a side of House Salad for a balanced meal or enjoy it as a dessert following Oven-Fried Chicken With Sauce.
Storage & Reheating
Store any leftover brownie cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold for a fudgy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Cake With Icing contains roughly 823 calories, with 15g protein, 128g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (35% of the Daily Value), and potassium (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this brownie cake gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains a binding agent, like xanthan gum, for the best texture. The baking time may remain the same, but keep an eye on it to ensure it doesn't overbake.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. These alternatives will help maintain moisture in the brownie cake, though the texture may vary slightly from the original.
How can I make the icing for this brownie cake?
To make a simple icing, mix 1 cup of powdered sugar with 2 tablespoons of cocoa powder, a tablespoon of milk, and a teaspoon of vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner icing or more sugar for a thicker one. Drizzle it over the cooled brownie cake before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).