Prep 15 mins
Cook 40 mins
A very rich moist cake that leaves you asking for more. It sounds like a lot of ingredients and a lot of trouble but it is very very easy to make. Requested at a lot of large get-togethers and birthdays. This is a very old recipe given to me by my mother some 40 years ago.
- 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
- 1⁄2 cup butter
- 4 -6 tablespoons cocoa
- 6 tablespoons milk
- 1 (1 lb) box confectioners' sugar
- 1 cup chopped pecans
- Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
- Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
- Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
- Mix well.
- Pour into a greased 13x9x2-inch pan.
- Bake in a 350°F oven for 30 to 40 minutes.
- Ice when warm as the icing hardens as it cools.
- For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
- Remove from the heat and add the sugar and pecans.
- Mix well and pour over warm cake.
This cake is the best! Don't let the saucepan steps discourage you - it is so worth the extra step. Its richness allows you to cut smaller pieces stretching the servings. I often leave out the nuts. Being a sheath cake you can easily transport to potlucks or other gatherings. Serve at dinner parties or make to surprise the family.
This is an awesome cake recipe - in Texas it's known as Texas Sheath Cake or Texas Sheet Cake. You can't go to a potluck or church supper without finding it (thank goodness). One variation on it is to use buttermilk in place of sweet milk. It's super easy to make, although I, like another reviewr have managed to mess it up a few times, but even the "mistakes" have been gobbled up.
Excellent recipe from the 1960's.