Buttermilk Brownies

1. Sift flour, salt and baking soda together. Add sugar to sifted dry ingredients in mixing bowl. Combine water, oil, margarine and cocoa in steam kettle; heat to boiling.

2. Add boiling water to flour mixture ⅓ oz. at a time. Mix well after each addition. Batter should have smooth consistency. Add eggs, buttermilk and vanilla to mixture; mix well.

3. Portion 2 lb. + 3 ½ oz. batter into greased sheet pans. Bake at 325°F in rack oven for 25 minutes until toothpick comes out clean when inserted in center.

4. For frosting: Melt margarine in steam kettle. Add cocoa and buttermilk to margarine in kettle; bring to a boil. Remove mixture from kettle.

5. Add ⅓ of cocoa/buttermilk mixture to mixing bowl; add powdered sugar and vanilla to mixture in mixing bowl. Using flat paddle, beat mixture until creamy and all lumps have disappeared. Add remaining ⅔ of cocoa/buttermilk mixture to frosting; mix well. Caution: Overmixing will cool frosting and it will not spread easily. Frosting should be glossy forming glaze.

6. Portion 10 oz. frosting onto cooled cakes; spread. Cut cakes and serve.

Recipe by Iowa State University