Sheath Cake Recipe

Name: Sheath Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. flour; 2 c. sugar; 2 tsp. cinnamon; 8 Tbsp. cocoa; 3/4 c. margarine (3 sticks); 6 Tbsp. milk; 1/2 c. buttermilk; 1 tsp. baking soda; 2 eggs; 2 tsp. vanilla; 1 (16 oz.) box powdered sugar; 1 c. pecans; 1 c. water

Servings: persons

2 c. flour
2 c. sugar
2 tsp. cinnamon
8 Tbsp. cocoa
3/4 c. margarine (3 sticks)
6 Tbsp. milk
1/2 c. buttermilk
1 tsp. baking soda
2 eggs
2 tsp. vanilla
1 (16 oz.) box powdered sugar
1 c. pecans
1 c. water

1
Mix together and set aside flour and sugar in large mixing bowl.
2
In saucepan, mix margarine, 4 tablespoons of cocoa and 1 cup of water.
3
Bring this mixture to a rapid boil and pour over sugar and flour; mix well.
4
Then add buttermilk, soda, 1 teaspoon vanilla, 1 teaspoon cinnamon and 2 slightly beaten eggs.
5
Mix all this well and pour in a long, greased and floured pan.
6
Bake 25 minutes at 350u00b0 to 400u00b0.
7
Pour icing on hot 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.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. flour, 2 c. sugar, 2 tsp. cinnamon, 8 Tbsp. cocoa, and more.

Yes, Sheath Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sheath Cake

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