Spinning Star

I’ve seen copycats, but this recipe is the hands-down winner. I’ve made it at sea level and a mile high; it’s practically fool proof. I almost always have the ingredients on hand. (In England, where buttermilk and shortening are unheard of, I’ve substituted drinking yoghurt and lard.) It makes a big batch, but there are never leftovers.

Texas Sheet Cake Brownies

Combine 2 cups flour with 2 cups sugar; set aside. In a saucepan, mix 1 cup water, 1/2 cup butter, 1/2 cup shortening and 3 tablespoons cocoa. Bring to a boil and pour into sugar/flour mixture. Mix well. Stir in 2 eggs, a teaspoon cinnamon, a teaspoon baking soda, and 1/2 cup buttermilk. Pour into a greased 12.5x17.5” jelly roll pan. Bake at 400F 20 minutes. Bring 1/2 cup butter, 3 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat, beat in a pound of powdered sugar, and pour over brownies while they’re still warm.