Well, I was going to get more organizing finished yesterday and do some baking. However, I had one of those weather migraines hit and by noon, it was necessary to take two antihistamines and go to bed. When I awoke, the afternoon was behind me and I felt the day had passed. A change in plans was needed. Instead of any homekeeping "gotta do's" that needed in depth thinking; I just ran the vacuum, swept floors, did dishes, etc. By keeping up with daily chores, I provide a clean canvas for any projects I can do this afternoon.
I didn't feel like making cookies so I sorted through my recipe cards and found an old "tried and true" easy cake recipe. You know those that you can practically make in your sleep by how messy the recipe cards are!
My recipe is titled Tulip Time Brownies, which is the name given them years ago in Holland for all volunteers to bake and then drop off at various locations for Tulip Time where they are sold (along with coffee, soft drinks, etc.) to tourists.
A few years later, I came across recipes for Texas Sheet Cakeand realized they were very similar. Whatever name you call this recipe, it is wonderful. It is one of those rare cakes that tastes even better the day after it is made and everyone loves it. I'll post it here but I will be transferring it (and the two candy recipes I posted earlier) to my recipe blog soon so it will be easy to locate at a later date. The one I made yesterday is almost gone (some shared with a new friend but a lot eaten by a certain young man studying for finals) so I will be baking another one soon. :)
Tulip Time Brownies
Use a 10 x 15 jelly roll pan, well buttered (or sprayed with something like Pam).
In large saucepan, boil for about thirty seconds while whisking, then let cool:
1 cup butter
1/4 cup cocoa
1 cup water
Mix together: 2 cups flour and 2 cups sugar--in large bowl. Add the cooled cocoa mixture.
Combine together and then add to the above:
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Pour into jelly roll pan and bake at 375 degrees for 15 - 20 minutes. Frost (recipe follows) when WARM.
Heat slowly in large saucepan:
1/2 cup butter
1/4 cup cocoa
6 Tablespoons milk
Add: 1 box confectioners sugar (or about four cups)
Pour over warm cake. Let cake cool completely before serving. Cake stores well and travels well.
*You can sprinkle finely chopped pecans over all or part of the cake if desired, right after pouring on the frosting.
(When serving this in the hot weather, I like to refrigerate it and then serve cold. It sounds different but it is very good.)