Like a soft, slightly cakey brownie:
Ingredients:
1 cup butter or margarine
1 cup water
1/4 cup baking cocoa
2 1/4 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
ICING:
1/2 cup butter or margarine
1/4 cup milk (or more, depending on consistancy. You want it smooth, not hard to spread. Somewhere between a glaze and frosting)
3 tablespoons baking cocoa
3 3/4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.
My notes:
I use real butter, unsalted.
Let them cool alot before you put the frosting on, otherwise it tears as you spread.
Let them cool all the way before you cut them. Maybe enen put in fridge after cooled for 1/2 hour or so before you cut.
Enjoy!
