Name: Chocolate Sheath Cake
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup vegetable oil; 4 -5 tablespoons cocoa; 1 cup water; 2 cups sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 cup buttermilk; 1 teaspoon vanilla; 2 eggs, well beaten; Icing ingredients; 1/2 cup butter; 4 -6 tablespoons cocoa; 6 tablespoons milk; 1 (1 lb) box confectioners' sugar; 1 cup chopped pecans

Servings: persons

1/2 cup butter
1/2 cup vegetable oil
4 -5 tablespoons cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, well beaten
Icing ingredients
1/2 cup butter
4 -6 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

1
Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
2
Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
3
Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
4
Mix well.
5
Pour into a greased 13x9x2-inch pan.
6
Bake in a 350u00b0F oven for 30 to 40 minutes.
7
Ice when warm as the icing hardens as it cools.
8
For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
9
Remove from the heat and add the sugar and pecans.
10
Mix well and pour over warm cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Chocolate Sheath Cake

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