At first glance, this fudgy vanilla brownie doesn’t look so appetizing in the large pan it’s baked in. It’s actually called a white texas sheet cake, but I decided “cake” just doesn’t do this treat justice. Maybe it’s because I’m more of a brownie girl, but it tastes more like a brownie to me–a fudgy brownie. There are 3 reasons I would normally pass on this dessert at first site:
- I’m not a big fan of cake in general
- I don’t care for plain vanilla stuff
- There are no nuts or chips or chunks in this–boring!
So. Not. Boring.
In case you might have thought like me that it was a boring dessert, let me stop you there–this treat is far from ordinary. It makes such a giant pan, I had to instantly plate several slices, and rush them to my neighbors. Within minutes of my “runner” delivering them, I got texts from all 3 neighbors exclaiming the amazement they had experienced with their first bite.
So instead of “cake” I’m renaming my recipe because it’s more like a vanilla brownie. Fudgy and chewy and amazing.
Story time! I was first introduced to this heavenly concoction when I helped at a youth conference a month ago with food preparation. At the end of the evening we pulled out both chocolate and vanilla Texas sheet cakes (Texas because it’s so big?) and I didn’t give much thought into trying the dessert (because of the aforementioned 3 points above) but I looked again. Upon closer examination, I saw the fudgy moist-ness, and I thought I’d give it a try. 5 slices later (I am not kidding) I had to banish myself to another room. I’ve been day dreaming of making it ever since.
Click “next” to find out the unusual secrets that make these brownies so amazing!
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