Recipe for cooking Chocolate Sheath Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Chocolate Sheath Cake

2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. water
1/2 c. (1 stick) margarine
1/2 c. vegetable oil
4 Tbsp. cocoa
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla extract or flavoring

Sift together sugar, flour, baking soda and cinnamon. Set aside. In a saucepan place water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.

Mix together buttermilk, eggs and vanilla extract or flavoring; add to chocolate batter. Pour batter into greased and floured 13 x 9-in. pan. Bake at 400 degrees F for 20 mins.. Start chocolate icing about 5 mins. before cake is done and frost cake in pan.

Icing
1/2 c. (1 stick) margarine
4 Tbsp. cocoa
6 Tbsp. milk
1 (1 lb.) box powdered’ sugar
1 tsp. vanilla extract or flavoring
1 c. chopped pecans

Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add powdered\sugar, vanilla extract or flavoring and pecans. Spread over hot cake.