Haven't made this in years & don't know why because it's so good. Nice that you can make it with just one pan & the jellyroll pan. TEXAS SHEET CAKE Cake: 2 cups flour 2 cups sugar Dash of salt 2 sticks margarine 1 cup water 5 TBL cocoa 1/2 cup buttermilk 2 eggs 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla Coil margarine, water & cocoa. Pour over mixture of flour, sugar & salt & stir rapidly. Add buttermilk, eggs, cinnamon, baking soda & vanilla. Bake on a large, greased jellyroll pan in a preheated 400° oven for 20 minutes - no more! (Test with a toothpick after 15 minutes.) While cake bakes, during last 5 minutes, make the icing.~~ Icing: 6 TBL milk 1 stick margarine 1 box powdered sugar 1 tsp vanilla 4 TBL cocoa 1/2 cup chopped pecans Melt margarine w/milk & cocoa & pour over powdered sugar. Add vanilla & nuts; mix well. Ice cake as soon as it comes out of the oven.~~

Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie

The link below will give you what you need. I'd suggest cooling the brownies for an hour (or completely cool) then freezing them for an hour before you remove them from the pan via the foil. The brownies will cut better if they are frozen. If you happen to have a roll of Reynolds Wrap RELEASE Non-Stick Foil, this would be a good time to use it. I've used a similar recipe for Holly-Mint Brownies, and cut and decorated the brownies in the shape of holly at Christmas. -Grainlady Here is a link that might be useful: Brownie Footballs

That sounds like the best of both worlds--pie and cake all in one. Bet is smells great while it's baking. Thanks for sharing. I love easy!