These 'Texas sheet cake' brownies, with their creamy cocoa frosting, are perfect for taking along to potlucks and casual get-togethers.

Texas Brownies

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1 cup strong-brewed coffee
1/4 cup unsweetened baking cocoa
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 teaspoons vanilla extract - divided use
1/2 cup butter or margarine
2 tablespoons unsweetened baking cocoa
1/4 cup milk
3 1/2 cups powdered sugar, sifted

1. Preheat oven to 400°F (205°C).
2. In a large mixing bowl, combine flour and sugar. In a heavy saucepan, combine butter, shortening, brewed coffee, and 1/4 cup unsweetened baking cocoa. Heat to boiling, stirring constantly.
3. Pour the boiling mixture over the flour/sugar mixture. Add buttermilk, eggs, baking soda, and 1 teaspoon vanilla; mix well.
4. Pour into a buttered jelly roll pan. Bake for 20 minutes, or until the center is set.
5. Meanwhile, in a saucepan, combine butter, 2 tablespoons unsweetened baking cocoa, and milk. Heat to boiling, stirring. Mix in powdered sugar and 1 teaspoon vanilla and beat until smooth. Pour the warm frosting over the warm brownies.

Makes 24 bars.