Here's the whole recipe for my 'brownies' and frosting. The original recipe called for vanilla but I like the mint. The brownies are more of a cake than the usual fudge brownies but everyone loves them and they're so simple. I have no idea where the name came from but it is called Texas Sheet Cake and you make it in a 15x10 inch jelly roll pan. It stays moist and freezes very well too.
Texas Sheet Cake
1 cup butter or margarine
1 cup water
1/4 cup cocoa powder(*unsweetened, not hot chocolate)
2 cups flour
2 cups sugar
1/2 tsp. salt
2 large eggs
1 cup dairy sour cream (lite is okay but not fat-free)
1 tsp. baking soda
Preheat oven to 375F.
Combine butter, water and cocoa in medium saucepan. Bring to a boil; reduce heat and simmer for two minutes. Add flour, sugar, and salt. Blend well. Remove from heat and beat in eggs, sour cream and baking soda unit smooth.
Pour batter into greased 15x10 inch jelly roll pan. Bake at 375F for 20 minutes until cake tests done. Let cake stand in pan on rack. Spread frosting over warm cake.
Frosting
1/2 cup butter or margarine
1/4 cup cocoa powder* as above
6 Tbsp. milk
4 cups icing sugar
1 1/2 tsp. peppermint extract (or more), vanilla or other flavour
Using the same saucepan, it doesn't have to be washed, combine butter, cocoa and milk. Bring just to a boil;reduce heat and simmer one minute. Remove from heat and add icing sugar and peppermint. This makes lots to ice the top of the brownies.
-- Edited by meggie on Thursday 18th of February 2010 07:56:18 PM
-- Edited by meggie on Friday 19th of February 2010 12:53:12 AM
Do my grocery shopping on Sundays so If you see me logged it, I'm coping the ingredients list. 
