Instructions: An old favourite, these incredibly moist yummy brownies have a cakelike texture. The recipe makes enough for a crowd. Cake: In large bowl, combine flour, sugar and cocoa. In saucepan, combine water and oil; heat until mixture comes to a boil. Stir into flour mixture (stir well until mixture is blended). In small bowl, beat together buttermilk, egg, baking soda and vanilla. Add to batter; stir until well combined. Spread batter in greased 15x10x1-inch (38x25x2.5 cm) rimmed baking sheet. Bake at 350 F

(180 C) for 18 to 20 minutes or until top springs back when lightly touched and toothpick inserted in centre comes out clean. Let cool completely in pan on wire rack. Frosting: In large saucepan over medium heat, melt butter. Remove from heat and stir in cocoa and vanilla.

Alternately blend in icing sugar and buttermilk until frosting is smooth.

Spread on top of cake. Cut into 3x2-inch (7x5 cm) pieces.

Makes 25 brownies.

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