Name: Carrie’S Texas Sheath Cake
Yield: 4 servings
Ingredients: 2 cups Granulated Sugar; 2 cups All-purpose Flour; 2 sticks Butter, Divided; 8 Tablespoons Cocoa, Divided; 1 cup Water; 1/2 cups Shortening; 1/2 cups Buttermilk; 2 whole Eggs, Beaten; 1 teaspoon Baking Soda; 1 teaspoon Vanilla; 1 teaspoon Cinnamon; 6 Tablespoons Milk; 1 box Powdered Sugar; 1 teaspoon Vanilla Extract

Servings: 4 persons

2 cups Granulated Sugar
2 cups All-purpose Flour
2 sticks Butter, Divided
8 Tablespoons Cocoa, Divided
1 cup Water
1/2 cups Shortening
1/2 cups Buttermilk
2 whole Eggs, Beaten
1 teaspoon Baking Soda
1 teaspoon Vanilla
1 teaspoon Cinnamon
6 Tablespoons Milk
1 box Powdered Sugar
1 teaspoon Vanilla Extract

1
Sift together sugar and flour.
2
In a saucepan, mix together 1 stick butter, 4 tablespoons cocoa powder, water, and shortening. Bring to a boil and pour mixture over dry flour and sugar mixture.
3
Beat well. Add in buttermilk, eggs, baking soda, vanilla, and cinnamon. Mix well. Pour into a greased 10x12 baking pan. Bake at 350 degrees for about 35 minutes.
4
With approximately 5 minutes left in the baking process, begin making the icing.
5
Icing directions:
6
Melt together 1 stick butter, 4 tablespoons cocoa powder, milk, and a box of powdered sugar. Stir to remove lumps and bring to a boil. (Chopped pecans can be stirred in as well). Pour over cake and let cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrie’S Texas Sheath Cake

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