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Texas Boiled Brownies or Cake

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“This is a different version of the Texas Hot Cocoa Cake. The main difference is heating some of the ingredients in the microwave instead on the stove. Also, it is baked in a larger pan. It could be baked in a 9"x13" pan and cooked 35-40 minutes if desired.”
READY IN:
1hr
SERVES:
12-48
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Combine flour and sugar in a large bowl using a wire whip.
  2. 2. In a microwave safe dish combine cocoa, butter, shortening and coffee. Stir slightly, then microwave on high 2 minutes or until just boiling (note: do not over boil.).
  3. 3. Pour hot mixture over dry ingredients and beat with a wire whip until smooth.
  4. 4. In a medium size bowl or 4 cup measuring cup, combine buttermilk, eggs, soda and vanilla. Beat into batter until smooth.
  5. 5. Heat oven to 400 degrees. Use (a) if you wish to make brownies or (b) if you wish to make a cake.
  6. (a) Grease with butter a 11"x17.5" pan. Spread batter evenly and bake 18-20 minutes. Do not over bake.
  7. (b) Grease and flour a 9"x13" pan. Spread batter evenly and bake 35-40 minutes or until toothpick comes out clean from center of cake.
  8. FROSTING:
  9. In a medium microwave safe bowl, combine butter cocoa and milk. Microwave on high 2 minutes or until boiling at the edge of the bowl. Add confectioners sugar slowly in batches, then add vanilla extract. Beat until smooth.
  10. Cool brownies/cake about 20 minutes then frost.

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