Brownie Sheet Cake

This is the Texas-style sheet cake that feeds the whole block.

A boiling mixture of margarine, shortening, cocoa, and water gets poured straight over the dry ingredients, creating a batter so silky it practically pours itself into the pan.

Buttermilk and baking soda keep it tender, and a teaspoon of cinnamon running through the chocolate adds a warm undercurrent that most people can’t quite place but absolutely love.

The key to this cake is the icing. Start making it about five minutes before the cake comes out of the oven and pour it on while everything is still warm for that signature glossy, fudgy top.

Chef Tips

• Bring the cocoa, margarine, shortening, and water to a full rolling boil before pouring over the dry ingredients. This is what gives the cake its fudgy density.
• Beat the eggs well before adding them to the buttermilk mixture. Under-beaten eggs leave pockets of raw egg in the batter.
• Start the icing five minutes before the cake finishes baking. It needs to go on while the cake is still hot so it bonds to the surface and sets to a smooth, shiny finish.