Brownies To Die For!

These homemade sheet cake brownies are super delicious! My mom use to make these all the time when my boys were younger. She liked to make them for mostly holidays but could made anytime of the year.

I loved them so much they became a favorite of mine. She always made them just right. One of the things that made them so good was that she’d keep them in the freezer. After she was done frosting the cake she’d put into the refrigerator to chill. Then she’d cut them up and put them into a container for freezing.

She’d take a few or more out at a time to thaw and serve. They were perfect as can be in my eyes!

Now that that Mom isn’t able to make them any longer, it’s my turn. I’ve followed the recipe and tried to my hardest to make them just like her even right down to freezing them.

Mine has that taste I remember but seems just a bit different but still heavenly tasting. I miss Mom making these but sure glad I’ve learned how to make them myself.

Sour Milk Mixture

One thing you might to want to beware of in this recipe is that it calls for sour milk. To be honest I wasn’t sure what that was and had to ask my sister. It isn’t anything you can buy.

After reading my Mom’s recipe again I then realized it was milk and lemon juice mixed. So l learned something new.

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Mom's Sheet Cake Brownies

Rating  5 from 1 reviews

Ingredients

• ½ cup margarine
• ½ cup shortening
• 4 tbsp cocoa
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1 tsp soda
• 1 tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla
• ½ cup milk
• 1 tbsp. lemon juice

Instructions

1. Bring to boil margarine, shortening, cocoa and water in a sauce pan.
2. In a mixing bowl mix sugar and flour; then add boiled ingredients and mix well.
3. Then add sour milk, eggs, soda, salt, cinnamon, and vanilla; beat well. Sour milk is ½ cup milk and 1 tbsp. lemon juice mixed.
4. Pour into large sheet cake pan.
5. Bake at 350 for 25 minutes. Let cool.
6. After cooled then make Cocoa Frosting. Follow recipe in making and cooling.
7. Then frost cake. While frosting sets; put pan into refrigerator. It will set up better then just sitting on the counter. Do not cover the pan.
8. Then cut and serve when ready.
9. For leftover brownies - put into a container and either refrigerate or keep frozen.

3.3.2998

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Cocoa Frosting

Rating  5 from 1 reviews

Ingredients

• ½ cup margarine
• 6 tsp milk
• 3 tsp cocoa
• 2½ cups powdered sugar
• 1 tsp vanilla
• 1 cup walnut pieces

Instructions

1. Bring to boil margarine, milk and cocoa. Add powdered sugar and vanilla; mix well.
2. Cool completely before spreading on cake.
3. As the frosting cools it will thicken up which is good since it is thin after cooking it on the stove-top. (I cooled frosting for about 20-30 minutes in the refrigerator stirring a few times to make sure it was thickening up)
4. Once cooled then spread on the cake brownies. Top with nuts. The nuts can be optional.

3.3.2998

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ABOUT THE AUTHOR

Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.