Sara,

Hope this is what you are looking for. Also found a bakery brownie recipe.

BAKERY WHITE CAKE
[Editor's Note: This recipe has been reported as not working.]

3/4 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups sifted cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
4 egg whites

Preheat oven to 350 degrees. Line a 17-inch by 11-inch sheet cake pan with parchment paper.

In the large mixer bowl, cream shortening until light. Gradually add 1 cup of the sugar, beating well after each addition. Continue beating until the mixture is light and fluffy. Add vanilla and almond extracts.

Into a separate bowl, sift salt, flour and baking powder. Add dry ingredients and milk alternately to sugar and shortening mixture and blend well after each
addition. In a medium size mixing bowl, beat egg whites until stiff. Add remaining 1/2 cup sugar gradually to the egg whites and continue beating until
the mixture is stiff and shiny. Carefully fold egg whites into the rest of the batter.

Pour batter into the pan and spread evenly in the pan with a rubber spatula.

Bake 25 to 30 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool at least one hour before decorating.

BAKERY FROSTING

3/4 cup Crisco
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon vanilla
1 pound (3 to 4 cups) powdered sugar

Place shortening, milk, salt and vanilla in a large mixing bowl. Cover with 2 cups sugar. Begin mixing slowly so the sugar doesn't fly everywhere. Scrape the sides of the bowl from time to time. Gradually add the rest of the sugar.
Continue beating until the mixture is light and fluffy. Cover the frosting with a damp towel until ready to use it. This recipe makes enough frosting for one 9-inch by 13-inch sheet cake. This is a recipe from a genuine NY bkaery, which has been cut down to a regular
size recipe:

Rosie's Award-Winning Brownies

4 oz. unsweetened chocolate
8 T. butter
1 1/4 c. plus 1 T. sugar
1/2 tsp. vanilla extract
3 large eggs at room temperature
3/4 c. flour
1/2 c. chopped walnuts

Lightly grease a 8-inch square pan. Melt the chocolate and butter together over low heat. Cool the mixture for 5 minutes. Place the sugar in a medium sized mixing bowl and pour in the chocolate mixture. Using an electric mixer mix
until blended. Add vanilla and then the eggs, one at a time, blending after each addition for about 10 seconds. Addd the flour at low speed until blended. Stir in nuts by hand. Spread the batter evenly in the prepared pan. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb. This should be about 35
minutes. The center of the brownie should never quite rise to the height of the edges. Remove from the oven and let cool for about 1 hour before cutting. Cover and serve the next day, because it takes a day for the flavor to set. Don't forget the milk!

If you want them frosted, try this:

1 1/2 oz. unsweetened chocolate
1/4 c. evaporated milk
1/3 c. sugar

Melt chocolate. In a blender, combine all ingredients and blend on medium speed until the mixture thickens, about 50 seconds. Spread over uncut brownies and sprinkle with nuts, if desired.