Tuesday, January 27, 2009


This recipe is from an old church group cookbook from a Midwestern state.

1 stick oleo
1 cup water
1/4 cup cocoa
1/2 cup canola oil
2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup buttermilk
2 eggs

Preheat oven to 400 degrees.

In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.


1 stick oleo
1/2 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla

In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.

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