Old Fashioned Chocolate Brownie Cake

“This brownie-cake is so good! The best part is the frosting - very chocolaty but not too sweet. Originally from Esther Shank's Mennonite cookbook, tweaked just a bit by me.”
1 cake

Ingredients Nutrition


  1. CAKE.
  2. Preheat oven to 375F; grease and flour a 9x13 pan.
  3. In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
  4. Meanwhile, in mixing bowl, combine sugar and flour.
  5. Pour hot mixture over sugar and flour and mix to combine.
  6. Add remaining cake ingredients and beat until well blended.
  7. Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
  8. Pour icing on cake immediately after taking it out of oven.
  9. ICING.
  10. In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
  11. Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
  12. Pour over hot cake right after removing from oven.
  13. If using nuts, sprinkle over icing while still soft.
  14. NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

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